Summer Squash: These, on the other hand, have more tender skins and do not store for as long. Think zucchini and yellow squash. Remove the pan from the heat and stir in the breadcrumbs and half the beaten egg. Set aside to cool to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the squash into thirds along its length, then cut each piece into 6-8 chunky wedges (discard the seeds). Transfer to a lined baking tray, toss with 1 tbsp oil, season, then roast for 30-40 mins, until tender. Set aside to cool. Olive Oil– Used for roasting the squash and sauteing the filling. Any neutral heat-safe oil, such as avocado oil, also works.

Prizewinner Pumpkins are given this name for a reason. They can be coaxed to grow round with a uniform size and shape. The skin is smooth with a bright orange color. These pumpkins grow in the 20-100 lbs range, so they can be quite large. Red Kuri SquashHow to make it ahead: if you’re planing to make this dish ahead, especially for the holidays, I would recommend roasting the squash with the pecans, then reheat and combine with honey, lemon juice, cranberries, and feta cheese just before serving. There is something so nice about pairing the sweet butternut squash with the savory goat cheese, sweet pecans and cranberries. Long Island Cheese Pumpkins are also known as Cucurbita Moschata. These are one of the oldest pumpkin varieties in America. They grow short and flat, making them better suited for cooking than carving. Lumina Pumpkins Ambercup Squash are also called Japanese pumpkins. It has a green to orange skin and normally grows to the 4-6 lbs range. This winter squash is an oddity in that it can be eaten raw or cooked. Typically, only summer squash can really be eaten raw, but with squash there are few absolutes. Atlantic Giant

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.

OIL: For the best flavor I use extra virgin olive oil. You could also use melted butter, avocado oil or coconut oil but it will impact the flavor of the dish a bit. Above: Pumpkin, Kabocha squash, carrots, parsnips, butternut squash, pear, apple, orange, persimmon and sweet potato. The recipe here includes butternut squash and cranberries with onion, garlic cloves and carrots -- however, everything pictured can work in variations of the recipe. (See Substitutions and Variations below.) CHEESE: If you don’t want the goat cheese slightly melted then just add it at the end once you pull the squash out right before serving. 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 Roasted butternut squash salad is delicious and a great way of using up leftover squash which can be served warm or cold.

ADD THE CRANBERRIES: Now add the cranberries, pecans and goat cheese stir well and roast for another 15 minutes or until the squash is soft and just turning golden brown and caramelized 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 PumpkinsSTEP 2: Now you can place the squash vertically on a chopping board and use a vegetable peeler to peel the squash. 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.