Winter Squash Roundup and Recipes
Winter Squash is abundant in the market tight now. There are so many varieties available that it can be overwhelming to choose between them. Below is our guide to some of the most common squashes available from our farmers.
Carnival Squash – a hybrid of the sweet dumpling and acorn squash. Has a nuttier, sweeter taste than butternut squash but not as dry in texture as the kabocha. Carnival squash is at its best when roasted to concentrate its flavor.
Kabocha Squash – many people say that this is pumpkin’s sweeter cousin. Made popular in Korean and Japanese cuisines, the kabocha has a nice nutty flavor and the texture is similar to a blend of sweet potato and pumpkin.it can be roasted, steamed, fried in tempura or used in pie filling. Kabocha squash come in both a green and a red variety.
Hubbard Squash – one of the largest varieties of winter squash. It has a rich, sweet pumpkin flavor. Many vendors will sell pre-cut pieces of this squash so you don’t have to buy more than you will ever use. The skin of the hubbard is not edible but the flesh can be substituted for any other variety of winter squash. It is ideal for both cooking and baking.
Delicata Squash – small, reasonably sized squash with a thin, very edible skin. Cut the squash in half and scoop out the seeds. The halves can be roasted as is, or cut into slices that can be roasted, sautéed or steamed. Like the Carnival and acorn squashes, their size makes them ideal for stuffing.
Acorn Squash – another personal sized squash with an edible skin. The taste is mild and subtly sweet. Small enough to cook in the microwave, it can also be roasted, steamed or sautéed.
Butternut Squash – a very sweet, firm fleshed squash that is easy to peel and cook. The firm flesh makes it ideal for pureeing and for use in soups.
Spaghetti Squash - the stringy flesh of this squash gives it a texture resembling spaghetti. The flavor is very mild which makes it amenable to all sorts of sauces and toppings. Cut the squash in half and roast face down. With a fork, tease out the strands of cooked flesh. Eat as you would spaghetti.
We encourage you to explore the market and see what kinds of squash you can find! Don't be fooled by some of their ugly exteriors, these winter squash are delicious and versatile. See below for a few of our favorite recipes - and a few recipes from our vendors as well!
If you're looking for winter squash recipes, look no further! We've compiled an entire Winter Squash Pinterest board, full of recipes for all shapes and sizes of winter squash. Surely, this will get you through the next six months of squash season! In addition, we've included a couple recipes below that are favorites from market vendors. Sungold Farms shares their pumpkn pie recipe, as well as a recipe for basic roasted squash. And, Rose City Pepperheads shared a recipe for a glazed squash. Basic Roasted Winter Squash
Choose your favorite winter squash (or try a new variety!)
Cut it in half and scoop out the seeds.
Place squash face down in 1/8 inch of water.
Bake at 350 degrees until fork easily pierces the skin, usually 45-60 minutes, depending on the thickness of the squash. (or microwave in a cellophane covered dish for 12-20 minutes, depending on size of the squash)
Serve with butter, brown sugar, or maple syrup.
CRANBERRY PEPPER JELLY GLAZED SWEET MEAT SQUASH
1 Sweet meat squash (or any orange fleshed winter squash)
cut in half, seeded and peeled, cut into 1"dice
Rose City Pepperheads "Crazy Cranberry" Pepper Jelly
1/2c. dried cranberries
1/2c. hot cranberry juice
Pour melted butter in the bottom of a shallow baking dish. Add squash, season with salt and pepper to taste. Roast in a 350 degree oven until squash cubes are barely tender. Brush pepper jelly on top of squash bake for an additional 10 minutes.
While you are waiting for the final baking combine the juice and dried cranberries. Let soak for 10 minutes. Drain. Add to squash, toss gently. Place in serving dish.
Real Pumpkin Pie from Vicky’s Produce
Prepare your pumpkin: Preheat oven to 350 degrees. Wash pumpkin and remove stem. Cut in half and remove stem. Bake for about 1 hour or until soft to the touch. (Or microwave on high for 20 – 30 minutes.) Cool. Scoop out flesh and puree.
To assemble the pie, first preheat oven to 425 degrees and then combine the following:
2c. pumpkin puree
¾ c. sugar
½ t. salt
1 t. cinnamon
½ t. ginger
1/8 t. cloves
¼ t. nutmeg
Blend into pumpkin:
2 eggs, lightly beaten
1 – 12 oz. can evaporated milk
Pour into unbaked 9” pie shell. Bake 15 minutes. Reduce temperature to 350 degrees and bake 45 minutes or so until set. You can test for doneness by inserting a knife into the center, it should come out clean, but this will leave a crack in the top of the pie. You can cover the crack with whipped cream. You may also test for doneness by gently shaking the pie, it is done if it does not ripple like uncooked liquid. Chill thoroughly. Serve with whipped cream.