Winter squash is one of our fall favorites because we wait for it all season long and because of how versatile it is in the kitchen. We grow a few different varieties of winter squash, including: butternut squash, spaghetti squash, acron squash, baked potato squash, and mashed potato squash
Once cured winter squash can last months when stored in a cool dry place. However, if their skin is damaged or pierced use the squash right away or it can start to decompose.
Winter squash can be used in so many ways; to baked it cut it in half, remove seeds, put it on a baking sheet cut side down with a little water on the tray and bake at 425* for 30-40 min depending on the size of the squash. It's done when it is fork tender. To roast it: cut in half length wise, remove seeds, put on a baking sheet cut side up, roast at 425* for 30-40 min depending on size of squash, and if done when it is fork tender at its thickest point. You can also add winter squash to a sautee of veggies. Peel the skin, cut in half, remove seeds, chop into bite sized pieces and add to your sautee closer to the beginning to the sautee process around the time you would add mushrooms or carrots.
^^^ make meatless by adding brown or green lentils and add a soft dairy free cheese to make vegan
*** all recipes that call for Butternut Squash can you changed out for any of our squashes other than spaghetti squash. Have fun and experiment with some of our squashes that are a little less well known.