Winter squash are a member of the gourd family that comes into season during the fall. These squash have tough skin, large seeds which can be roasted and eaten, and vibrant orange flesh that is versatile for cooking. Winter squash are a great source of vitamins and minerals including beta carotene, iron, and Vitamin A. Winter squash stores well, which explains their name. In a cool, dry place they will keep for months. On the farm we grown many varieties of winter squash including acorn, butternut, delicata, spaghetti, and sweet dumpling. Winter squashes can often be subbed for each other in recipes, except for spaghetti squash which is very different from the orange fleshed varieties!Varieties. (Left to right) Butternut, Acorn, Delicata, Spaghetti, Sweet Dumpling
Store squash in a cool, dry place like a basement or cellar for months. In the refrigerator or on the counter use within a week or two.
Wash and pat dry. Using a very sharp, large knife, chop in half from stem to point. Scoop out seeds and bake skin side down at 350F, when squash is soft, turn over, and stuff with grains or drizzle with maple syrup. To peel, set the squash on it’s side and use a sharp knife to create a flat bottom. Set the squash on the flat side and use a paring knife or sturdy vegetable peeler to slice of the skin. Chop the peeled squash in half and scoop out seeds. Slice or dice according to your recipe.
Sweet Dumpling Squash with Wild Rice, Pomegranate, and Goat Cheese
Butternut Squash Roasted with Sage