Local Winter Squash

October 22nd, 2010

Fall has arrived and, with it, winter squash season! We are continuing to receive a beautiful variety of squash from our local farmers including butternut squash, acorn squash, and sweet dumpling squash. They’re a good source of complex carbohydrates, fiber, potassium, iron, riboflavin, and beta carotene. Winter squash will typically last about two weeks in the refrigerator but be careful not to store it in temperatures lower than 50 degrees as that can cause chill damage. Once cooked, seal and store in the fridge and use within four days.

Here’s some photos and descriptions for all the delicious squash coming your way! Recipes coming soon!

Acorn Squash

Acorn Squash

Acorn squash are good for roasting, baking, steaming, mashing, and sauteeing. They’re also great for stuffing (see Stuffed Squash) and are an excellent vegetarian option for the main course for any fall dinners you may be hosting. They are mainly dark green with occasional bits of orange and yellow.

 

 

 

 

 

Butternut Squash

 

Butternut Squash

Butternut squash is the sweetest of the winter squashes. It’s perfect for soups since it purees and mashes easily with very little fibrous pieces. It has a long pear shape with a tan outside and bright orange flesh inside. It can also be roasted and sauteed. Here are some recipes we have already highlighted using butternut squash.

 

 

Sweet Dumpling Squash

Sweet Dumpling Squash

These squash do not need to be peeled and are easy to cook. Sweet Dumpling Squash has a cream and green skin and stands up to its name as being sweet – often not even needing any seasoning. One small squash will typically serve two people. Preheat oven to 350 degrees. Bake whole or sliced in half for 35-45 minutes or until tender with a fork. Eat by itself or serve with a sprinkle of cinnamon and brown sugar.

 

Delicata Squash

Delicata Squash

Delicata squash, also known as Peanut squash, tastes like a mix of corn and sweet potatoes. It has an edible thin skin and can be baked or steamed. It is mainly yellow-ish cream in color with long green stripes.

 

 

 

 

 

 

8 Ball (green) and 1 Ball (yellow) Squash

8 Ball and 1 Ball Zucchini Squash

Eight Ball is a hard to find dark green squash that is typically 3-4 inches round while the One Ball squash is a small, yellow round-shaped squash. They can be cooked in the same recipes as the long green zucchinis so you can pretty much steam them, bake them, pickle them, relish them, sautee them, etc.

 

 

 

 

 

Papaya Squash

Papaya Squash

Papaya squash, shaped like its namesake, is a sweet flavored squash. It measures about 2 inches in diameter and can be included in vegetable medleys and is also ideal for stuffing.

 

 

 

 

 

Gold Bar Squash

Baby Gold Bar Squash

This squash is a long, yellow squash with a dark green tip. It has a mild flavor and can be boiled, steamed, baked, stuffed, or sauteed. It can be enjoyed raw or cooked.

2 thoughts on “Local Winter Squash

  1. Pingback: Stuffed Sweet Dumpling Squash « Urban Acres

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