Butternut, hokkaido and spaghetti squash: how to tell them apart and use them

Butternut squash has a nutty flavor and creamy texture—ideal for soups and risotto. Hokkaido doesn't need peeling because its skin is edible and the flesh is sweet. Spaghetti squash breaks down into pasta-like strands when baked and can be served with sauces instead of spaghetti.