Unexpected squash varieties are trending on restaurant menus across North America, turning this seasonal produce into headline ingredients. Chefs rely on squash for its adaptability, rich texture and ability to carry bold flavors. Its growing presence reveals a shift toward practical ingredients with serious value in meals.

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The crop is moving beyond its usual roles as a noodle substitute or pie filling. Restaurants now work with different kinds of squash that bring natural intensity and contrast to dishes, giving familiar recipes a new direction and making room for fresh creations.

Uncommon squash hits menus

Menus across the United States are embracing seasonal produce, and squash is gaining popularity as a flavorful and flexible ingredient. Changes in supp

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