A member of the winter squash family, acorn squash is distinguished by its vertical ridges and acorn shape; its bowl-like cross-section makes acorn squash ideal for stuffing.

Sweet, moist, and nutty-tasting, the flavor of butternut squash resembles that of a sweet potato. Roast or puree for sweet comfort!

With a delicate skin or rind, this squash is 100% edible, which means it doesn’t require peeling. Cut thin and roast with olive oil and Jacobs Farm Organic Rosemary.

Kabocha squash, also known as Japanese pumpkin, has a flavor similar to butternut and texture like that of a pumpkin and sweet potato combined. Perfect for roasting, stuffing, pureeing, and more.

Cut it in half lengthwise, scoop out the seeds, roast it, use a fork to scrape the strands, and enjoy this pasta impostor.

Mild, with a hint of vegetable sweetness. Grill, roast, or sauté—there's no wrong way to prepare a straightneck.

Also known as the patty pan, this summer squash brings a unique shape, delicious buttery taste, and an exciting versatility.

A summertime crop and kitchen staple, this extremely versatile vegetable is available year-round. Wonderfully tasty and crisp—zucchini is the perfect canvas to infuse flavor.