Bring the flavors of the season to your table with fresh hard squash from ShopRite. From butternut and acorn squash to spaghetti squash and more, these versatile seasonal favorites make a delicious addition to fall meals. Roast them for an easy side dish, add them to soups and salads, or use them to create hearty dinners the whole family will love. Shop fresh squash, discover delicious recipes and find inspiration for making the most of fall produce.
Winter squash is a vegetable with dense flesh & seeds. It is also called “hard squash” because of its thick, hard rind that lets it keep for months. Popular types include acorn, butternut, Honeynut, kabocha, delicata, spaghetti and Autumn Frost.
Winter squash varieties differ in size, texture and how they cook. Use this quick guide to pick the best squash for tonight’s meal.
From savory sides to cozy fall dinners, there's a squash for that. Get to know Acorn, Butternut, Delicata, Spaghetti and Honeynut squash, plus simple ways to prepare and enjoy each seasonal favorite.
Roasting, baking and stuffing. Its bowl-like shape makes it a delicious choice for hearty fillings and seasonal side dishes.
How to PrepareCut in half and scoop out the seeds. Brush with olive oil and season, then roast until tender. Add your favorite savory or sweet toppings before serving.
Soups, roasted sides, salads and comforting fall dishes. Its smooth texture and slightly nutty flavor make it a versatile seasonal favorite.
How to PreparePeel, remove the seeds and cut into cubes for roasting, or halve and roast until tender. Try it with olive oil and herbs or add maple and cinnamon for a sweeter spin.
Roasted sides, grain bowls and seasonal salads. Its tender, edible skin means there's no peeling needed, making prep especially easy.
How to PrepareSlice in half and remove the seeds, then cut into half-moons. Toss with olive oil and your favorite seasonings and roast until tender with golden, caramelized edges.
Pasta-inspired dinners, veggie bowls and easy weeknight meals. Once cooked, the flesh separates into naturally spaghetti-like strands.
How to PrepareHalve and remove the seeds, then roast until tender. Once cooked, use a fork to gently scrape the flesh into strands and serve with your favorite sauce or toppings.
Roasting, seasonal side dishes, salads and cozy fall meals. Its naturally sweet, rich flavor works beautifully in both savory and sweet dishes.
How to PrepareCut in half and scoop out the seeds, then brush with olive oil and season. Roast until tender and caramelized, then enjoy as-is or add to salads, grain bowls and fall dishes.
Turn seasonal squash into a satisfying side, soup or main dish. Start with one of these ShopRite recipes, then add the ingredients you need to your cart.
Winter squash can help make weeknight cooking simpler:
From picking the perfect squash to storing, roasting and serving it, find answers to common questions about your favorite winter squash varieties.
Jersey Fresh winter squash is harvested starting in September and throughout the fall. It can be enjoyed from harvest through the beginning of winter. Look for locally grown varieties such as butternut, acorn and spaghetti squash for soups, salads, side dishes and hearty seasonal meals.
Butternut squash has sweet, smooth flesh that is perfect for soups, purées and roasted dishes. Honeynut is butternut’s smaller, sweeter cousin, with thinner skin that may not need to be peeled before roasting. Spaghetti squash has unique flesh that separates into noodle-like strands when cooked, making it a versatile base for sauces and toppings.
Choose winter squash that feels firm and heavy for its size, with a hard rind and no cuts, bruises or soft spots. Butternut squash should have an even, matte tan color. Look for honeynut squash with a deep honey color and spaghetti squash with a pale to golden-yellow exterior.
Store whole winter squash in a cool, dry place with good airflow. Handle it gently to help prevent cuts and bruising. Thick-skinned varieties, such as butternut and acorn squash, generally keep longer than thinner-skinned varieties such as honeynut. Once cut, refrigerate the squash and use it within about one week.
Yes, cooked winter squash can be frozen so you can enjoy it later. Cook the squash until soft, remove the flesh from the rind and allow it to cool before storing in freezer-safe containers. Puréed squash can also be frozen in individual portions for future soups, sauces, sides and seasonal recipes.
Roasting is one of the easiest and most versatile ways to cook winter squash. Cut the squash, remove the seeds, add olive oil and your favorite seasonings, then roast until the flesh is tender. Enjoy roasted squash as a side dish or add it to soups, salads, grain bowls and other fall recipes.
Whether winter squash needs to be peeled depends on the variety and how you prepare it. Butternut squash is commonly peeled when cubed, while delicata squash has tender, edible skin and often does not need to be peeled. Squash roasted in halves can generally be cooked in its skin and scooped out once tender.
Butternut squash is great for soups, roasted side dishes, salads, casseroles and hearty fall meals. Its naturally sweet, smooth flesh pairs well with savory herbs, warming spices and other seasonal ingredients.
Spaghetti squash is ideal for pasta-inspired dinners, vegetable bowls and easy weeknight meals. After cooking, scrape the flesh with a fork to create its signature strands, then serve with your favorite sauce, vegetables, cheese or protein.
Honeynut squash is a small winter squash known for its rich, naturally sweet flavor. It looks similar to a miniature butternut squash and is delicious roasted for seasonal side dishes, salads, grain bowls and cozy fall dinners.
Winter squash generally has a hard rind and is harvested when mature, while summer squash has softer skin and is harvested while tender. Butternut, acorn, delicata, honeynut and spaghetti squash are winter varieties, while zucchini and yellow squash are common summer varieties.
Yes, acorn squash is a great choice for stuffing because its natural shape creates individual bowl-like halves. Roast the halves until they begin to soften, then add your favorite grains, vegetables or other savory fillings and continue cooking until tender.
Whole winter squash can keep for an extended period when stored properly, but storage time varies by variety and conditions. Thick-skinned squash, including butternut and acorn, generally keeps longer than thinner-skinned varieties. Once cut, refrigerate the squash and use it within about one week.
