Butternut, Acorn, Hubbard, Sunshine: They’re all winter squash, a group that got its name because these late-ripening fruits last well into the winter when they’re properly stored.
Kept in a cool, dark place, winter squash will reward you with all the deep orange color, rich flavor and nutritional benefits it developed while ripening in our fields under the late summer sun. Roast it, steam it, cube it, soup it, mash it—prepared winter squash also freezes beautifully.
Along with its sweet, warm flavor, winter squash is low-glycemic and contains a good supply of nutrients. The Harvard School of Public Health lists these dietary riches as:
- Carotenoids: beta carotene (a precursor to vitamin A), lutein, zeaxanthin
- Protein
- Vitamin C
- Vitamin B6
- Fiber
- Magnesium (Source: hsph.harvard.edu/nutritionsource/food-features/winter-squash)
And nothing we grow is more versatile in the kitchen. Winter squash can be baked into cookies, puddings, pies and breads, roasted for savory side dishes and stuffed for healthy dinner entrées.
We’re currently offering both butternut squash and acorn squash in bulk at a quantity discount. Come in and stock up while supplies last! Here are some of our favorite ways to prepare winter squash:
- Basic Cooking Instructions
- Kale, Corn and Butternut Squash
- Roasted Acorn Squash with Cranberry Butter
- Roasted Pumpkin or Squash Soup
- Spicy Pork and Butternut Soup with Kale and Cranberry Beans
- Chris Fischer’s Butternut Squash Soup
- Gluten Free Winter Squash Spice Cookies
Or just cube it, toss with oil and roast with onions and fresh cranberries. Photo by Alison Shaw
