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The Squash, A Fall Favorite

The sweet, nutty flavor of squash lends itself well to fall menus when we crave rich and hearty tastes. Indigenous to North America, winter squash are truly versatile. They bring vibrant color to the table and taste great roasted, in soups, stews and pasta, or stuffed and baked—really the limit is the extent of your culinary creativity.

Located along the Columbia River in Oregon, Delta Farms grows a wonderful variety of winter squashes such as Acorn, Butternut, Delicata and Patty Pans. Delta Farms is Food Alliance Certified, thanks to David and Vicki Egger’s commitment to
meeting the highest sustainability standards on their family-run farm. All that care in growing means that the squash they provide to Haggen stores is the some of the finest in the Pacific Northwest!

Health Benefits: Squash is a wonderful source of beta-carotenes, magnesium, potassium, vitamin A, vitamin C and a good source of calcium and dietary fiber. That’s a lot of good nutrition wrapped into a colorful package!


This winter squash has a dark green skin and sweet, nutty flavored orange-yellow flesh. Great roasted, but it can also be steamed, sautéed or stuffed. Serve the squash in its rind for a beautiful effect. Try our recipe for Roasted Acorn Squash

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Smaller than most winter squash, with a rich flavor and creamy texture, you don’t have to peel Delicata. Most commonly baked or roasted, but can be stuffed, steamed or sautéed.


Rich and sweet, this squash is perhaps the most commonly eaten and can be used in soups and sauces, but can also be baked, cooked into dishes or filled with a savory stuffing.

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Every part of the adorable Sweet Dumpling squash is edible. It’s another great choice for adding to stews and soups.


Bred by a horticulturist in North Dakota as a small variety of turban squash, the Buttercup squash has a taste that is surprisingly close to the taste of a sweet potato.

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A hybrid of the Sweet Dumpling, this beautifully variegated squash has a sweet and mellow flavor similar to butternut squash. Tastes best when roasted!


The flesh of this squash comes out in long strands, much like spaghetti noodles—thus the name! It’s easy to cook and can be used as a side dish or as a stand-in for pasta.

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