Google Map
Banner
banner

Crops & Varieties: Winter squash

           
 Acorn         Sweet, sweet Autumn's main dish.  
 Butternut        This squash has a great reputation for a good reason.  

Click here for details about our frozen roasted squash

Quick tips

Use butternut squash in place of pumpkin in your favorite pie recipe.

Cut into chunks and roast alongside root vegetables.

Roasted squash is famous for being delicious. Slice in half lengthwise, scoop out seeds, and place face-down in a shallow pan of water (just a thin layer of water will work). Roast for about 30-40 minutes (until tender), then turn face-side up, douse with butter and either cinnamon or sage (or any number of other ingredients), and roast until completely done, another 10-15 minutes.


Storage

Squash keep well at room temperatures if you are planning to use them within three weeks.
Double-check to make sure there are no bruises or cuts, as these can cause the squash to go bad more quickly. If you spot any blemishes, the squash is still good, but it should be stored in the refrigerator and eaten within two weeks.

For long-term storage, keep in a cool, dry, dark, well-ventilated place. When kept cool, dark, and dry enough, squash can last up to a year. Be sure to occasionally check on them for blemishes and spoilage. 

Once cut, store in refrigerator in perforated or produce bag, as they are very perishable once cut open or damaged.

Recipes

Dinner with Julie: Roasted Beet-Butternut squash Soup

Kurt Muezelaar, from our newsletter: Roasted Butternut Soup (PDF)

Kitsch and Kin (CSA member Cyndi Fecher): Parmesean Risotto in Roasted Acorn Squash

Spoon/Fork/Bacon: Maple Glazed roasted Acorn Squash

Martha Stewart: Twice-Baked Butternut Squash 

From CSA Members: Salad with Radishes and Squash (From Julie and Jack) 

Here are some ideas from Sheila for using the Frozen Squash from our Winter CSA.

Cookie and Kate: Vegetarian Butternut Squash Chipole Chili

Whole Living: Apple, Leek, and Butternut Squash Gratin

Preparation types & times

Baking: 45-90 mins at 350-375° (with about 1” of water)
Braising: 25-35 mins for chunks & slices
Grilling: 10-25 mins for slices
Roasting: 18-30 mins for cubes & chunks at 425-475°; 40-45 mins for whole at 500°
Sauteing: 10 mins for 1” chunks
Simmering: 15-20 mins for chunks
Steaming: 8-12 mins for chunks; 15-20 mins for halves

Frozen Roasted Squash

We roast and freeze our butternut squash right on the farm, so it's the freshest frozen squash you can get. We put it in our CSA shares during the winter to increase their value, and sometimes in the early spring and summer when other crops aren't quite ready yet.

Here's some tips and recipes for making the most out of your frozen roasted squash:

CSA Newsletter - Week 40 | Fall 10December 2nd, 2014

IN THE BOX:Carrots | Spinach | Hakurei Turnips |  Potatoes

CSA Newsletter - Week 37, Fall 7November 12th, 2014

No snow (yet) + Spinach in the online store.

CSA Sneak Peek - Week 37, Fall 7November 12th, 2014

How food issues shook out in the midterm elections... plus, rutabagas!

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608-335-1198

CSA Sign up

Visit us on: FacebookTwitter