A truck full of winter squash including Hubbard, Acorn, Butternut, Delicata, Spaghetti, Red Kuri and Sweet Dumpling.One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, some are yellow and even a creamy white inside. All are packed with nutritional goodness including antioxidants, vitamins A, B2, B3, B6 and C, and fiber — not to mention sweet, nutty flavors.

Red potatoes from the farm.

Photo by Alison Shaw

Whether a blue Hubbard, a striped Delicata or a beige butternut, winter squashes can all be cooked in much the same manner: Halve the squash, scrape out the seeds and bake, cut side down, for about 45 minutes. (A little water in the baking dish makes it easier to clean up afterward.) Or you can bake your halved squash cut side up with butter and seasonings, as in this autumnal recipe from our chef Robert Lionette:
Roasted Acorn Squash with Cranberry Butter.

Potatoes are another storage staple — as long as you keep them out of the light and away from heat. A satisfying side dish for any meal, potatoes can be simply roasted with a little olive oil and sea salt, or spiffed up with seasonings. Try this recipe for one of our popular to-go dishes at the farmstand: Duck Fat Roasted Potatoes.

For more quick and easy winter vegetable recipes, please see Quick Fixes for Long Keepers: Turnips and Carrots.
And don’t miss our cookbooks, available at the farmstand and by mail.