Winter squash varieties like butternut and red kuri are versatile autumn and winter staples packed with natural sweetness and creamy texture when cooked. Butternut squash features a pale tan skin and golden flesh with a mild, nutty flavour. Its dense texture makes it ideal for roasting, pureeing into soups, or adding to curries. Simply halve, scoop out seeds, and roast flesh-side down at 200°C for 40–50 minutes until tender. Red kuri squash has a distinctive teardrop shape and vibrant orange-red skin. The flesh is slightly sweeter and more delicate than butternut, with a chestnut-like flavour. Roast whole or in wedges, or steam and mash for a silky side dish. Both varieties store well in a cool, dark place for several weeks. They're rich in vitamins A and C, fibre, and potassium, making them nutritious additions to autumn meals. Pair with warming spices like cinnamon, nutmeg, and cumin for classic comfort food dishes. Spaghetti squash offers a lighter alternative to traditional pasta, with delicate strands that separate easily when cooked. Its mild, slightly sweet flavour makes it perfect for pairing with tomato-based sauces, pesto, or creamy dressings. Roast halved squash at 200°C for 35–40 minutes, then rake the flesh with a fork to create noodle-like strands. At around 750g per squash, it serves 2–3 people as a main course. Celebration squash is a smaller, decorative variety with pale cream and green striped skin and sweet, dense orange flesh. Despite its ornamental appearance, it's entirely edible and delicious roasted, stuffed, or added to autumn stews. Its compact size (typically 400–600g) makes it ideal for smaller households or individual portions. The flesh has a slightly nutty flavour and creamy texture similar to butternut, with excellent storage longevity in cool conditions. Other varieties will be Acorn, Crown Prince etc Weight 600g+ - may vary!