Butternut squash, a yellow to tan colored winter squash, is free of fat, cholesterol and sodium. It's also a source of fiber, magnesium, potassium and vitamins A and C. One half cup of uncooked cubes has 2 grams of fiber, 1 gram of protein and only 50 calories.

Yellow crookneck squash peaks during the summer months, but you can enjoy the freshness of the vegetable throughout the entire year by freezing it. Yellow squash contains numerous nutrients, including beta-carotene, iron, calcium and vitamins A and C.

The sweet dumpling squash is one of the smallest of winter squashes, usually only a few inches in diameter and less than half a pound in weight. When ripe, they have an attractively variegated skin in shades of yellow and green or yellow and orange.

Butternut squash is a winter squash with a mild, slightly nutty flavor. Like all winter squash, butternut squash is a fat- and cholesterol-free, nutrient-dense vegetable, rich in fiber, beta-carotene, vitamin C, folate, niacin and potassium.

Whether they came from a bag or straight from the fruit, you’ve probably tasted pumpkin seeds. Pumpkins aren’t the only winter squash that contain edible seeds; however, you can eat the seeds of virtually any squash variety, including acorn squash.

Zucchini bread is typically made with grated zucchini, but grated yellow squash can be used in its place without any additional alterations. Commonly thought of as a vegetable, yellow squash is actually a fruit because it grows on a vine and has internal seeds.

When it comes to produce, perishability isn’t necessarily a liability – buy a pint of raspberries and you know you’ll have about a week to eat them before they go to waste. Acorn squash, like other winter squash varieties, keeps far longer than most fresh produce.

Butternut squash is a winter vegetable prized for its ease of preparation, rich nutty flavor and versatility, which allows you to season it in a great variety of ways.

The acorn squash is a variety of the squash species Cucurbita pepo, which also includes pumpkins and zucchini. It’s a winter squash, meaning that you typically eat it in the winter when the fruit is fully mature. The acorn squash generally has an acorn-like shape and is typically dark green.

Squash, like other fruits and vegetables, contains bacteria and enzymes that will break it down with time, destroying its flavor, color and texture and reducing its nutritional content. While you do not have to cook squash before freezing it, you should blanch it to stop the activity of these enzymes and bacteria.

Soup for dinner helps keep your calorie count down and your satisfaction level up. Whether you buy butternut squash soup or make your own, balance the creamy sweetness of the squash with flavors on the acidic side or with crunchy textures to contrast with the silkiness of the soup.

Boil butternut squash to make it tender for eating on its own or using in other dishes. This quick way of cooking butternut squash produces soft chunks in about 10 minutes. The general belief is that adding salt to boiling water makes the water boil at a higher temperature, reducing cooking time.