Butternut Probably what comes to mind when we say “winter squash,” butternut has a long neck with a bulb at the end, and its ...

Red kuri: Another Japanese variety, these squash look a lot like a kabocha dyed orange, but beneath the red skin is a yellow flesh reminiscent of the hubbard, according to Green. Spaghetti: ...

I find the best squashes are the orange-coloured ones. Their flesh seems firmer and they cook to a creamier texture than the white fleshed variety. Look out for orange pumpkins and butternut ...

Always choose those with smooth, unblemished flesh that feel firm and heavy for their size. Brilliant orange pumpkins can ... Freeze cooked or pureed squash in plastic bags or firm containers ...

Buttercup squash have a lovely orange flesh and sweet flavour. Some have a softer skin which is a bonus when cutting. Serve this with any roast to brighten up the plate. Heat the oven to 200C.

Sharing it online, the former Great British Bake Off star said: “Unlike pumpkin, butternut squash is available all year. Shaped like a large peanut, they have a sweet orange flesh.

Place the squash cut side down on a roasting pan. Roast for 30 to 45 minutes. It should be done when you can easily pierce the flesh with a fork. Scoop out flesh and enjoy. Microwave: Cut squash in ...