Ocean Spray Cranberry Squash, 1L

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Butternut squash. You can substitute butternut squash with sweet potatoes or any orange/winter squash like Acorn, Kabocha, Kuri, Delicata or Pumpkin -- or any combination thereof. (Cooking times will vary slightly.) Butternut squash - Try to select a firm squash that's heavy for its size, with an intact stem and smooth, dull skin. Honey Bear Squash got its name for its sweet flavor. They are a variety of acorn squash that was specifically bred to be baked and served in the half shell. Try them in place of the acorn squash in this Stuffed Acorn Squash recipe! Hubbard Squash Fresh cranberries. Though this is a savory dish, butternut squash and cranberries make a delicious sweet-tart combination. You can substitute fresh cranberries with dried cranberries if you'd like. (Add them when you add the glaze to the squash.)

STEP 4: Place one half of the squash, cut-side down, on the chopping board and cut into 3/4-inch (2cm) slices, then cut the slices into cubes. The butternut squash is ready to be roasted! Roast the butternut squash: Delicata Squash is an heirloom variety with a cream and green striped skin. Heirloom simply means it is an old variety not one of the thousands of recent fruit hybrids grown today. How old? Well, there isn’t a set answer. Some say an heirloom must be 100 years old, some longer. Sorry, just a little trivia. The delicata squash is a very tender oblong fruit. The name, no doubt, comes from its tenderness which also makes the skin perfectly edible. We are fans of eating the skins as it prevents waste, and they are generally loaded with fiber. These taste somewhat like sweet potatoes which is a major plus. Like sweet potatoes and other squash, they are great baked, roasted, and stuffed! Fortune Squash

5 Healthy 30-Minute Dinners

Fortune Squash are another variety of yellow squash being almost identical. Their skins tend to be slightly paler and they are often smaller as they are generally harvested earlier. You can use these in all the same ways you would use a yellow squash or zucchini. Globe Zucchini 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 Ingredients

Don’t overcrowd the squash – it will steam and be pale instead of having those beautiful golden brown caramelized edges (= that’s very all the flavor is!). Make ahead: Freeze for up to 2 months: unwrap, brush with egg, then bake from frozen at the same temperature for 30 mins. Loosely cover with foil, then bake for a further 40 mins. Remove the foil and bake for a final 5-10 mins until crisp and golden. ADD THE SPICES: Add the 2 tablespoons of olive oil, nutmeg, cloves, cinnamon and salt and toss the squash until coated. STEP 2: Now you can place the squash vertically on a chopping board and use a vegetable peeler to peel the squash. Cranberries – it’s also possible to use fresh cranberries, bake them with the squash. They are more tart than dried cranberries so you may need to add more honey to the dish. I prefer dried cranberries much more with this recipe.CRANBERRIES: I’ve added dried cranberries to the dish, but you can add other dried fruits like raisins, apricots or figs if you prefer. 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.

Garlic – You can use 2 teaspoons of jarred minced garlic for convenience, but I prefer to use fresh garlic cloves. How to reheat: This dish reheats very well! You could do that in a microwave or in an oven. Just pop all the ingredients into a baking sheet (this time the squash can be crowded) and warm up in an oven preheated to 350°F/180°C for about 5-10 minutes or until warm. I must admit that this dish really tastes best freshly roasted because the edges of the squash pieces are slightly crunchy, but it doesn’t make that much of a difference. In terms of flavor, this dish is really delicious reheated. I really think the combination is perfect together in this healthy fall side dish. If you want to mix things up try dried apricots or raisins and feta cheese instead of goat cheese. Red Kuri Squash are shaped like onions, but have deep red-orange skin. You can use this squash like most others, but its size and appearance make it an ideal substitute in Stuffed Acorn Squash. Red Warty Thing SquashWhile it seems like we went from Halloween to Christmas at the stores (including songs-ugh), in between, there is the best eating holiday of the year - Thanksgiving! Right? It is actually one of my favorites. Autumn Gold Pumpkins are a hybrid pumpkin with a deep golden color making them a great decorative pumpkin, but they are also very good as pie pumpkins. And, did you know that dogs can and will safely eat pumpkin. Want an easy Halloween treat for your neighborhood canine friends? Try Candy Corn Pupsicles- Halloween Treats for Dogs! So, this year don’t throw your pumpkins in the compost pile after Halloween. Try a recipe or two with your uncut pumpkins. Baby Bear Pumpkins

Honey Roasted Butternut Squash with Cranberries and Feta – This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor! THIS RECIPE IS EASY TO MAKE:This recipe takes just 15 minutes of hands on prep time and can be cooked and on the table in less than an hour. Lumina Pumpkins are also called white pumpkins, ghosts, or full moon pumpkins. They have a smooth skin and 10-15 pound weight. Great for Fall décor, but also just fine to bake with. This cute variety (can a pumpkin be cute?) is perfect for both decoration and cooking. With an earthy flavor, white pumpkins are quite similar cooking-wise to butternut squash. You can use them in a number of ways from salad, soup, and casserole to waffles, muffins, and quesadillas! Pepitas Summer Squash: These, on the other hand, have more tender skins and do not store for as long. Think zucchini and yellow squash. Red Warty Thing Squash looks like, well it looks like the name it was clearly given for a reason. It has a misshapen appearance with a very hard skin which is great for preserving them over time, but not for cutting. It is a variant of the Red Hubbard squash, thus the lumpy outer skin. The flesh of these squash, however, is said to have a pleasant sweet taste. Spaghetti SquashThis section explains how to choose the best ingredients for stuffed acorn squash with sausage, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Remove the pan from the heat and stir in the breadcrumbs and half the beaten egg. Set aside to cool to room temperature.