Small and thin-skinned, with a mildly earthy flavor.
Best for: slicing, roasting and tossing into pasta
Large and firm, with grey-blue skin and
a rich orange flesh.
Best for: roasting and mashing, baking pies
Nutty and savory, with an acornlike shape.
Best for: stuffing and roasting
Mild and not too sweet, with a pleasant
Best for: using as a pasta alternative
5. Green Kabocha
Bright orange, with a fluffy, potato-like texture
and an earthy flavor.
Best for: simmering, braising, battering and frying
Sweet, with a creamy and dense orange-yellow flesh.
Best for: sautéing, roasting, spiralizing
7. Red Kuri
Teardrop-shaped, with a smooth texture, nutty
flavor and edible skin.
Best for: soups, roasting and baking
8. Sugar Pumpkin
Woodsy and firm with a classic pumpkin flavor.
Best for: purees, pies, decorative carving