Squash: Love It or Leave It?

Squash is one of those foods that seems to divide a room. For every person who lights up at the sight of roasted butternut soup, there’s someone else who wrinkles their nose and mutters about “mushy vegetables.” Even the word squash can feel funny on the tongue — part vegetable, part sound effect.

Yet every fall, squash arrives in abundance. Grocery store bins overflow with butternut, acorn, and delicata. Farmers’ markets display whimsical heirloom varieties in shades of orange, green, and speckled cream. Even decorative gourds sneak into our homes, reminding us that squash is both food and symbol — a marker of the season.

But if squash tends to be a divisive food, what do we do with it? And how do we make peace with a vegetable that seems to show up on every fall table?

Part of squash’s polarizing nature comes down to texture. When cooked, winter squashes can be soft, creamy, sometimes bordering on baby-food territory. For people who prefer crunch or structure, that can be off-putting.

Flavor is another culprit. Squash has a natural sweetness that intensifies as it cooks. Some love that caramelized edge; others find it cloying, especially when paired with brown sugar or maple syrup.

And then there’s the preparation factor. Squash can be intimidating. Thick skins, stubborn seeds, and awkward shapes make it tricky to cut and cook. For many, it’s easier to pass it by than to wrestle with a rock-hard butternut on a busy weeknight.

Even if you’re not a fan, squash has cultural staying power. It’s one of the “Three Sisters” crops — corn, beans, and squash — that have been cultivated together for centuries by Indigenous peoples across the Americas. Squash’s history is one of nourishment and sustainability, not just holiday decoration.

In modern times, squash has become shorthand for fall. Think of Thanksgiving tables, cozy soups, stuffed acorn halves, and roasted cubes tossed into salads. Even people who don’t particularly like squash often admit that it “looks like fall” on a plate.

If squash hasn’t won you over yet, it might be a matter of preparation. There are as many ways to cook squash as there are varieties, and sometimes it just takes finding the right fit.

Roast It Right
Roasting squash is one of the simplest ways to unlock flavor. High heat (425°F) brings out caramelization, creating crispy edges and rich sweetness. Cut delicata into rings, acorn into wedges, or butternut into cubes. Toss with olive oil, salt, and maybe a sprinkle of smoked paprika or cumin for depth.

Soup It Up
Butternut squash soup is a classic for a reason. It’s creamy, soothing, and endlessly adaptable. Add curry paste for spice, apple for brightness, or ginger for warmth. If texture is a turn-off, blending until velvety smooth with a squeeze of lemon at the end can make all the difference.

Stuff It
Acorn and delicata squashes are perfect vessels for stuffing. Try quinoa, cranberries, and walnuts for a vegetarian main, or sausage and wild rice for something heartier. Stuffed squash turns a divisive vegetable into a show-stopping centerpiece.

Sneak It In
Not ready for squash front-and-center? Fold pureed butternut into mac and cheese, add cubes to chili, or mix it into pancake batter. The sweetness plays well with savory dishes and adds nutrients without stealing the spotlight.

Go Sweet
Squash’s natural sugars mean it doubles as dessert. Pumpkin pie may be the headliner, but roasted kabocha with cinnamon and a drizzle of honey can rival any treat. 

While squash often feels like a “special occasion” food, it can easily become part of everyday meals. Pre-cut options in grocery stores take away the intimidation factor, and frozen cubes are a time-saver.

Squash pairs well with bold flavors: think sage, thyme, garlic, chili flakes, coconut milk, curry spices, or miso. Its sweetness shines when balanced with acid (like vinegar or citrus) or heat (like pepper flakes or chipotle). And because it’s so versatile, squash can shift between being the star of the show and a quiet supporting act.

This fall, consider your relationship with squash. If you love it, lean into new ways of preparing it. If you’re unsure, try a different variety or cooking method. And if it’s just not for you, that’s fine — focus on the seasonal foods that do bring you joy.

Food is never just about nutrients. It’s about memory, tradition, comfort, and pleasure. Squash may be divisive, but maybe that’s part of its charm. It sparks conversation, experimentation, and even resistance — all of which remind us that food is personal, and that’s what makes it meaningful.

So here’s to squash — love it or leave it — for reminding us that fall food is about more than what’s on the plate. It’s about how it makes us feel, and the rituals it invites us into as the season turns.