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Crops & Varieties: Winter squash

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

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.


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.


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

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