In foodspeak, this means one thing – it’s winter squash season!

Here in California, our farmers produce whole lot of this funky-looking fruit (that’s right – technically, winter squash is a fruit, not a veggie). The Golden State is 2nd only to Florida in terms of winter squash production – nationwide, the 2013 crop was valued at approximately $237 million, with New York and Michigan rounding out the top-4 list of gourd-growing states. This makes California winter squash the ideal menu item for chefs who want to include local, seasonal produce on their menu.

If you have trouble distinguishing a Carnival from a Red Kabocha (not to mention figuring out what to do with them), you’re not alone! Many chefs, home cooks and diners never venture past the familiar Butternut squash, but if you’re willing to explore these often-misunderstood and underrated fruits, you’ll soon discover just how economical, tasty and popular winter squash can be!

Here’s a handy little rundown of the top 5 winter squashes in California:

Butternut Squash:

This undisputed king of California winter squashes is renowned for having a smooth, sweet orange-colored flesh that blends beautifully, making the Butternut perfect for soups and stuffed pastas. It also mashes well and when roasted and cubed, makes a great meat substitute in salads and hearty vegetarian stews.

Spaghetti Squash:

First popularized during the low-carb craze, this large, hollow-cored squash is filled with stringy flesh that resembles fine, delicate pasta with a flavor that’s somewhere between a zucchini and the Butternut. Like most types of winter squash, spaghetti squash is simple to cook – simply split it, brush out the seeds and roast until tender. It pairs well with light sauces – think olive oil and ricotta, a fresh herb butter or a light marinara.

Red Kabocha:

This savory winter squash is often confused with a pie pumpkin, thanks to it’s dark orange-colored skin and squat, rounded shape – in fact, it’s often referred to as ‘Japanese Pumpkin’. It’s sweeter than the Green Kabocha, making it perfect for use in vegetarian one-pot Thai-inspired curries, soups and purees.

Carnival:

With it’s multi-colored yellow and green skin, the Carnival squash is one of the most distinct of California’s seasonal gourds. It has a buttery, mellow flavor that becomes sweeter with age, making it great in rich cream-based bisques or as a roasted side with lamb, pork or aged cheese. Because the Carnival is relatively small, the shell is well-suited for use as an edible serving vessel – stuff it with roasted veg risotto or spiced baked apples.

Acorn:

When most people think of Acorn squash, they conjure up memories of a butter-saturated, cinnamon-drenched side dish at their family Thanksgiving diner, but this compact, long-lasting gourd can be enjoyed anytime (without the excess spices).  Also known as the Des Moines or Pepper squash, this yellow-fleshed fruit has a mildly sweet, nutty flavor, making it ideal for use in pies, pastas and breads – it pairs great with honey, freshly-ground pepper and roasted garlic.

This season, why not make California seasonal squash the produce star on your menu? There’s over a dozen home-grown varieties available from your local produce supplier.