Find some new fall recipes using squash on this Fareway Cooking Segment

CEDAR RAPIDS, Iowa (KCRG) - From acorn to butternut, spaghetti to delicata—this time of year, our stores are overflowing with squash. They’re colorful, versatile, and packed with nutrients like vitamin A, fiber, and antioxidants.

Spotlight 3 Types

Butternut squash: Naturally sweet, perfect for roasting or blending into soup.

Acorn squash: Mild and nutty—slice, roast, and enjoy with a sprinkle of cinnamon.

Spaghetti squash: When cooked, it shreds into noodle-like strands, making it a lighter swap for pasta.

Quick Cooking Tips

Don’t be intimidated by the tough skin, cut in half and roast cut-side down until tender.

For weeknight shortcuts, look for pre-cut or frozen squash.

A simple drizzle of olive oil, salt, and pepper is all you need to bring out the natural sweetness.

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