At Stone Coop Farm, we grow a variety of winter squash. From the commonly-known acorn and butternut to the less-well-known
red kuri and
delicata, all of our squash are packed with nutrients and flavor. Winter squash are easy to prepare, and many varieties will store for up to 6 months on the kitchen counter. This wonderful veggie also tastes great and carries with it many health benefits. Winter squash are high in antioxidants, specifically carotenoids, and their seeds are full of beneficial omega-3 and omega-6 fatty acids. Their flesh is a good source of fiber as well.
Winter squash is very easy to prepare in the kitchen. For a simple roasted squash, cut it in half, scoop out the seeds (you may save the seeds to roast separately on a cookie sheet) and lay it face-down in a baking pan. Bake at 400F until a fork can poke through the outside skin—usually about 30-45 minutes. Remove the squash from the oven and scoop out the flesh. The skin can be discarded into the compost pile (though some varieties, such as delicata, have edible skin like a baked potato). You may add seasonings such as salt, pepper, thyme or rosemary if you want to go the savory route, or honey/maple syrup, cinnamon or nutmeg if you prefer something sweet. The cooked flesh can also be used like canned pumpkin to make pies, tarts or added to pancakes, breads and muffins. Did you know that when you buy canned pumpkin pie filling in the grocery store, it is actually often butternut squash rather than pumpkin?
Another, oven-free way to cook a squash is in the microwave. Once again, cut the squash in half and remove the seeds. Place in a deep, microwaveable bowl and add about 4 tablespoons of water to the bottom of the bowl. Cover the squash and cook on high for 6-8 minutes.
There are also a couple of delicious recipes on our website for winter squash:
Roasted Squash Soup
Squash Tart
And remember, you can use certain varieties of pumpkins (sweet pie pumpkins) as a substitute for winter squash, and vice versa!
-Shannon
