Below is a list of all known varieties for Butternut Squash. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acorn Squash (Table Queen) | A small, dark green winter squash with a characteristic acorn shape; known for its sweet, slightly fibrous yellow-orange flesh. |
| Blue Hokkaido Squash | A Japanese heirloom squash with dusty blue-gray skin and dense, sweet, dark orange flesh. |
| Buttercup Squash | A small, drum-shaped winter squash with dark green skin and dense, dry, very sweet orange flesh. |
| Butternut Squash (Cubed/Frozen) | The peeled, seeded, and cubed flesh of Butternut Squash that has been flash-frozen. This form is used for convenience in soups, stews, and purées. |
| Butternut Squash Purée (Canned) | Cooked and puréed Butternut Squash, often canned or jarred. It provides a smooth, sweet, nutty base for soups, pasta sauces, and baking applications. |
| Butternut Squash Seed | The edible seeds of the Butternut Squash, similar to pumpkin seeds. They are high in protein, slightly nutty, and often roasted and salted as a snack or topping. |
| Delicata Squash | A small, cylindrical winter squash with cream-colored skin and green stripes; known for its fine texture and sweet, corn-like flavor. |
| Honeynut Squash | A miniature, darker-skinned variety of Butternut Squash. It is significantly sweeter, has a more concentrated nutty flavor, and is ideal for individual servings; it roasts quickly. |
| Hubbard Squash | A very large, thick-skinned, blue-gray or orange squash with a sweet, fine-textured flesh; excellent for baking and pies. |
| Kabocha Squash | A squat, green winter squash with sweet, flaky, and dense yellow flesh; popular in Japanese cooking. |
| Kabocha Squash (General) | A squat, green winter squash with sweet, flaky, and dense yellow flesh; popular in Japanese cooking. |
| Long Island Cheese Pumpkin | A historic, large, flat, buff-colored squash (C. moschata) named for its resemblance to a wheel of cheese. It has fine, deep-orange, sweet flesh and is excellent for pies and purée. |
| Piennolo Butternut | A long-neck Butternut variety prized for having a very small seed cavity located only in the bell end. This yields long, thick pieces of solid flesh, making it highly efficient for processing. |
| Red Kuri Squash | A small, tear-drop shaped squash with smooth, bright orange-red skin and a sweet, chestnut-like flavor. |
| Spaghetti Squash | An oval winter squash whose cooked flesh separates into spaghetti-like strands, offering a mild, neutral flavor. |
| Sweet Dumpling Squash | A small, ridged squash with sweet, dry, yellow-orange flesh, often baked and served as individual portions. |
| Sweet Mama Squash | A hybrid Kabocha type squash known for its high yield and sweet, fine-grained flesh. |
| Turban Squash | An ornamental and edible winter squash characterized by a cap or "turban" on the blossom end; has a sweet, nutty flavor. |
| Waltham Butternut | A classic, widely grown heirloom cultivar of Butternut Squash known for its consistent quality, uniform size, and excellent sweet, nutty flavor when baked. |