PureWow

This winter squash has a thick green skin and a sweet, orange interior that’s best eaten with a fork. Cut it in half, top it with maple syrup, butter and pecans, and bake it in the oven.

These big guys are hard to miss. Long and narrow, they can be up to two feet in length. Their rich flavor and soft texture make them a great choice for soups like coconut curry.

This common winter squash has dense flesh that’s tasty when roasted and then blended into a sauce. Add it to mac and cheese to give it a creamy kick.

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Roast this sweet, nutty winter squash, chop it and toss it into a fall pasta salad.

This festive winter veggie is beautiful enough to display as a decorative dinner centerpiece—then slice and stuff it with pear and blue cheese.

It’s our favorite winter squash because you don’t even need to peel it. Just slice it, roast it and sub it for meat in tacos.

Inside the tough, lumpy skin is a sweet interior. Cut it into cubes, bake it in the oven and then combine it with pasta, pancetta and sage.

If you’re a fan of pumpkin, you’ve gotta try its sweeter, creamier cousin. Roast it, then mash it with coconut milk, honey and nutmeg for an amazing seasonal side.

Move beyond pie and add pumpkin puree to cream-cheese bread with a cinnamon streusel topping.

This traditional yellow summer squash can get soggy when baked, so add cracker crumbs and cheddar cheese on top for an irresistible crunch.

You can eat every inch of this fabulous winter gourd, so roast it and then stuff it with quinoa and veggies for a healthy, beautiful main dish.

Don’t be intimidated by its weird, lumpy exterior. This mild winter heirloom squash is great roasted and then tossed with grapefruit and pomegranate seeds.