Ocean Spray Cranberry Squash, 1L

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SPICES: The spices in this dish are easily adapted. If there is a spice you don’t like leave it out. Some other spices that would be nice are cayenne red pepper, paprika or oregano. If you get a chance to try this Honey Roasted Butternut Squash with Cranberries and Feta, let me know!

If you’re as squash obsessed as I am right now, you should totally take your Fall/Winter menu up a few notches and try my Cheesy Garlic Parmesan Spaghetti Squash and Butternut Cauliflower Soup.

Green Egg Squash look very much like a zucchini or 8-ball squash (round zucchini). They are an oval squash typically 5” long. Lebanese Squash Big Moon Pumpkins are similar in size to the Big Max, but the flesh is a pale color and not normally eaten. Blue Prince Pumpkins Hey Susan! I think I need to update the post with this info since everyone seems to be looking for prep ahead advice, lol! Love it! Here’s what I’ve done so far when it comes to experimenting with make-ahead options: I use it in so many recipes like this Butternut Squash Pasta, Slow Cooker Butternut Squash Apple Soup, Butternut Squash and Sweet Potato Soup, and this Butternut Squash Stuffing. Roasted Butternut Squash with Cranberries is an easy and delicious side dish for the holidays or any weeknight meal. Butternut squash is roasted to create a sweet flavor along with warm fall spices and paired with dried cranberries, pecans and goat cheese and finished off with fresh herbs. This would be great alongside your turkey or ham!

Acorn Squash – This is the perfect fall squash and has a sweet, nutty flavor. Look for squash that weigh around 2 pounds each, as they are the perfect size to hold the hearty filling. This stuffed acorn squash recipe will still work with larger or smaller squash, though. You could even use the same stuffing inside butternut squash, delicata squash, kabocha squash, or even buttercup squash if you like. Butternut squash and cranberries are the stars of this festive fall dish, but you can use essentially any winter squash and/or root vegetable you want. And any combination thereof. The IngredientsRoasted butternut squash salad is delicious and a great way of using up leftover squash which can be served warm or cold. If you are doubling the recipe, use two sheet pans. If you crowd too much on one pan, you won't get the caramelization we're going for. Mediterranean – Swap sausage for ground lamb, season with Mediterranean herbs like oregano and thyme, and stuff with a mixture of diced tomatoes, sliced olives, and feta cheese. You can also try the stuffing from my Greek stuffed tomatoes. If your squash is still a little too pale but already soft you can turn on the fan / increase the temperature to the highest setting for a couple of minutes / or place the baking sheet under the broiler for a minute or two to get those caramelized delicious edges.

Baby Bear Pumpkins is a smaller variety (2 pounds and perhaps 4 inches high) that grow well in home gardens with their frost resistant quality. They are also pretty good to cook with. Baby Boo Pumpkins STEP 2: Now you can place the squash vertically on a chopping board and use a vegetable peeler to peel the squash. ADD THE SPICES: Add the 2 tablespoons of olive oil, nutmeg, cloves, cinnamon and salt and toss the squash until coated. Tip: To make it vegan, swap the cheese for 1 tbsp nutritional yeast. Glaze the pastry with a dairy free milk-alternative instead of egg. If eating on the day, chill the Wellington for 1 hr (if making ahead, freeze until solid, then wrap well in clingfilm or foil). Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 30-40 mins, until golden brown and crisp.CRANBERRIES: I’ve added dried cranberries to the dish, but you can add other dried fruits like raisins, apricots or figs if you prefer. Summer squash are typically harvested in the warmer months when they are still immature, meaning they have a more tender skin and texture. Banana Squash Carnival Squash are a small white pumpkin that have a rich orange flesh that is great for baking. So, by all means buy them to display on the porch, but as Autumn ends puree these little gems and get cooking. Charisma Pumpkins Meanwhile, heat the remaining oil in a large frying pan over a medium heat and fry the onion for 5 mins, or until softened but not coloured. Stir in the garlic and sage, cook for 1 min, then add the mushrooms. Fry for another 10 mins, stirring, until the mushrooms have reduced and any water released has evaporated. Stir in the chestnuts and cranberries and cook for 1 min more.