As we enter the last month of pick ups, you will see a few varieties of winter squash included in the shares. I thought it would be helpful to go over the varieties and best ways to prepare each one. Winter squash is one of the few items we buy from other farms because it takes up a lot of space to grow and stays in the ground for a long time. Since we only grow on two acres, we’ve realized that it is more sustainable and economical for us to support other local farmers, rather than trying to grow the squash ourselves.
The delicata, honeynut, brulee, and butternut come from Bascom Hollow Farm in Gill, MA. The farm focuses mainly on raising pastured pork, grass-fed beef, honey and eggs. They grow winter squash to sell wholesale and feed the surplus to their pigs. We’ve partnered with them for many years and we are always excited to help support them. The spaghetti squash, long pie and kabocha were grown by Sparrow Arc Farm in Guildhall, VT. They focus their energy on growing potatoes, winter squash and a few other things for delivery to farms, restaurants, and processors. The farmer who owns Sparrow Arc Farm grew up in this area and has many strong connections to farmers all over New England. I look forward to getting his quality produce every year.
Delicata – you can eat the skin, amazing flavor
Cut longways, scoop out seeds, slice ½ inch thick half moons, roast at 425°F for 25 minutes with olive oil, salt, pepper and maple syrup, flipping halfway through.
Kabocha – you can eat the skin, amazing flavor and texture
Hands down, one of the best vegetables of all time. Simply roast it in chunks with any spices you want. I recommend you hold back on adding too much and enjoy the natural flavors.
Honeynut – flavorful, sweet, contains high amounts of beta-carotene
Roast it or puree it as you would butternut.
Brulee – stores longer than honeynut, rich and savory flavor
Roast or puree as you would butternut, maybe try making squash creme brulee!
Spaghetti – unique alternative to pasta
Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside and roast in the oven cut-side down at 400°F for 40-60 minutes until fork tender. Scoop out the insides and fluff with a fork.
Long Pie Pumpkin – the official pie pumpkin of Maine
Virtually stringless and sweet, you should definitely roast and puree to make a pumpkin pie. Not interested in making pies right now? Make a puree and then freeze it!
Butternut – the preferred squash for pumpkin pie (trust me!)
Roast it in chucks, try a butternut squash lasagna, make a puree for bread, muffins, cookies or pie. Butternut squash has an excellent shelf life when kept out of the sun on your counter.
Until next time,
Ember
