Few foods celebrate autumn better than squashes. Tough on the outside but sweet and tender on the inside, they herald the arrival of shorter, chillier days. What’s more, they are wonderfully versatile, adding deep flavor and hardy texture to an eclectic mix of dishes, and pair perfectly with a range of ingredients from all over the world. Here are six options, focused on three of our favorite varieties: butternut, acorn, and kabocha. Experiment by swapping out one type for another. Or try them all at once— and taste the many nuances of the season.

Martha Stewart Living