Winter Squash

You all will be receiving several pounds of winter squash in your box each week for the remainder of the session.  These squash were all just harvested, and would benefit from a period of “curing”. This simply means that they should be kept at room temp (around 70°) for 7-10 days before using. 

If you have not cooked much with winter squash because you are unsure of what to do with them, never fear! Here is some info about each type and some ideas of what to do with them.  Generally to Prepare them for any recipe they should be cut in half lengthwise, and the seeds and pulp should be scraped out with a spoon. 

Delicata – A really wonderful tender tasty squash! I think a friend summed it up

delicata and acorn squash

perfectly “If Butternut Squash was even more awesome it would be a Delicata”. My favorite way to eat: Start by cutting off the ends and peeling the squash.  Then Prepare squash and slice into 1” pieces (they will be kind of crescent shaped).  Put into a baking dish and using your hands coat pretty heavily with olive oil.  Sprinkle generously with salt and pepper and roast at 425° for about 20 minutes, or until tender and golden brown on bottoms.  Sprinkle with more salt if needed and enjoy! Better than sweet potato fries!

Buttercup Squash – Part of the Turban Squash family this dark green flattish squash has a sweet nutty flavor.  Prepare squash, (do not peel) place cut side up in a baking dish.  Make a mixture of ½ cup chopped tart apple, 2 tsp packed brown sugar, 2 tsp butter, softened, ½ teaspoon lemon juice and 1/8  tsp ground nutmeg.  Fill squash halves with mixture, cover and bake at 400° for 40 min or until squash is tender.

Acorn Squash – A particularly nice one for stuffing.  Here is a delicious recipe to try!  Prepare 2 acorn squash.  Place cut side down, in a large baking pan. Bake at 350° for about 45 minutes or until just tender.  In a large skillet, cook ¾ lb bulk sausage, ½ c chopped celery, and ½ c chopped onion until meat is browned and vegetables are tender. Drain well. Combine 1 beaten egg, 1/3 c parmesan cheese, 3 TB brown sugar, and 1 small chopped apple; stir into sausage mixture. Turn squash halves over so the cut side is up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through.

Pumpkins – Of course are great for pies, muffins and breads as well as soup and other recipes.  Prepare and bake as the others, until tender, scoop out flesh, puree to make smooth and use for your thanksgiving pies! I will share my favorite homemade pumpkin pie recipe soon.

If you still don’t feel ready to use your squash, or want to save them for when the cooler weather comes they will store nicely if kept in a cool, dry, dark place.  Be sure to clean and dry them first and store them no lower than 50°.  Eat Delicata within 6 weeks. Butternut will store for 2-3 months.  Buttercup should be good for 3 months and Pumpkins even longer.