In tomorrow’s final share you will get your winter squash–Acorn, Butternut, Hubbard, and Pumpkin Pie pumpkins. HERE’S A LITTLE INFORMATION:

Winter squash is a warm-season vegetable that can be grown in most of the country. It differs from summer
squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of most varieties can be stored for use throughout the winter.

Most winter squash benefits from a curing stage; the exceptions are acorn. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.

After curing, transfer to a cool (45 to 50 degrees), dry place such as the basement or garage for long term storage. Careful, do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures simply mean shorter storage time.

The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator. Refrigeration is too humid for whole squash, and they will deteriorate quickly.

Nutritional Value & Health Benefits
Winter squash is a tasty source of complex carbohydrate (natural sugar and starch) and fiber. Fiber, which was once called roughage, absorbs water and becomes bulky in the stomach. It works throughout the intestinal track, cleaning and moving waste quickly out of the body. Research suggests that this soluble fiber plays an important role in reducing the incidence of colon cancer.

Winter squash is also a source of potassium, niacin, iron and beta carotene. The orange-fleshed squash is also an excellent source of beta carotene. As a general rule, the deeper the orange color, the higher the beta carotene content. Beta carotene is converted to Vitamin A in the body. Vitamin A being essential for healthy skin, vision, bone development and maintenance as well as many other functions.

Preparation & Serving
Peeling winter squash can be a challenge to the novice. The thin-skinned varieties (acorn, butternut) can be peeled with a paring knife or vegetable peeler.

Most recipes using these varieties call for cutting the squash in half. Position the squash on a cutting board, stem end facing you. Place the blade of a heavy chef’s knife horizontally along the length of the squash. With a hammer or mallet, repeatedly hit the back of the blade near the handle to drive it into the squash until it breaks in half.

Place the larger varieties (Hubbard) on newspaper and use a sharp cleaver to split the hard-rind open. Or use the chef’s knife method described above. Once you have a slit cut, bang on a hard surface and pull apart. Pieces are easier to peel. With a spoon, scoop out the seeds and strings and discard, or set
aside if you plan to roast the seeds.

To cook winter squash, place unpeeled pieces cut sides down on a shallow baking dish and bake in a 350°F oven for 30 minutes or longer. Check for doneness by piercing with a fork or skewer. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor. Peeled pieces can be cut into cubes and boiled until tender. Use
with any recipe calling for cooked, mashed, or pureed squash. Or microwave the squash pieces on high for 15 minutes or longer.

Small acorn squash and spaghetti squash can be pierced in several places with a long-tined fork or metal skewer and baked whole. Piercing prevents the shell from bursting during cooking. Place the squash on a baking dish and bake for 1 1/2 to 2 hours at 325°F. Test for doneness by squeezing the shell. When it gives a bit with pressure, it is done.

Home Preservation
Store whole winter squash in an area where temperatures range from 45 to 50°F for three to six months. At room temperature reduce storage time to one and a half to three months depending on variety. See the selection and storage information above.

Cooked squash freezes well. Pack into freezer containers or freezer bags leaving 1/2
inch head space and freeze for up to one year. Canning is not recommended unless
the squash is cut into cubes.

Mashed squash is too dense and heat penetration is uneven. Because spaghetti squash does not stay cubed on heating, it should be frozen instead of canned. For all other varieties, follow the procedure and processing times outlined in canning pumpkin.

Herbs and spices used to enhance the flavor of winter squash include garlic, nutmeg,
ginger, cinnamon, basil, parsley and a pinch of ground cloves. Sweeten squash pulp
with maple syrup, honey, brown sugar, or orange juice concentrate.

Visit, RECIPES tab for 2 Squash Bread recipes

3 responses to this post.

  1. Congrats, Lloyd and Terri (and all your great helpers!) on a great first year of the CSA! So proud to be a part of such a grand adventure.

  2. Congrats, Lloyd and Terri on a great first year of the CSA! So proud to be a part of this grand project!

  3. I like to freeze squash and add it to mac n cheese. Then my kids are getting all the good stuff even though they don’t know it! Cook, puree, freeze in ice trays. Add a few to your mac when you are melting the cheese in. They won’t know unless you tell them or they see you!