By Shane Nelson & Jessi Bustamante
As we move into colder seasons, it’s the perfect time to bring squash into your kitchen! Wholesome and comforting, there are a variety of foods you can make including squash.
Farmer Shane holding the five varieties of squash we grew this year!
Our Farm Manager, Shane Nelson, wanted to share his insight on the squash we grew on the farm at the Hillside Hub this year. Check out the celebrity profiles he wrote up for the squash below!
Delicata Squash
Delicata is a deliciously sweet variety of winter squash. As its name suggests, Delicata squash have a very thin and delicate rind that becomes soft and edible when cooked. Think of it as somewhere between a zucchini and a pumpkin- but sweeter than both! Because of its thin rind, Delicata doesn’t store for quite as long as other kinds of winter squash. It is delicious roasted, sauteed, steamed or even microwaved! Just be sure to cook it nice and long to open up all the sweet flavors it has to offer.
Acorn Squash
Acorn squash is a classic fall food! Shaped like an acorn, these squash are dark green on the outside and orange on the inside. Cut it in half, scoop out the seeds, and bake it until it is tender and caramelized on the inside. Like any other winter squash, acorn squash is usually baked or roasted, but can be steamed, sauteed, or microwaved as well. Acorn squash has a thicker rind than Delicata, and stores for one or two months on a countertop at room temperature.
Pumpkin
This year at the Food to Power Farm we grew Winter Luxury Pumpkins- a variety that is especially delicious in pies, but is great for any sweet or savory fall treat! To eat a pumpkin, simply roast it in the oven until tender, scoop out the cooked flesh, and use in pies, soups, baked goods, curries, pastas, and more! The skin and seeds can be removed before or after roasting, just be sure to poke a hole or two in the skin if you are roasting it whole! Save the seeds for a toasted treat! Pumpkins also make for great fall decor, but like Acorn squash, they only keep for a couple of months, so be sure to use them as Fall rolls into Winter.
Red Kuri
This is a variety of winter squash that you probably won’t find in the supermarket! Red Kuri, also known as a Japanese Pumpkin, is a member of the Hubbard family of squashes. Red Kuri is both delicious and nutritious- it has a very full, sweet, and nutty flavor, and is a great source of Vitamins A and C, potassium, calcium, and iron. Red Kuri squash is best when roasted, but can be prepared in a variety of ways- just make sure it is well and fully cooked! Leave the skin on- Red Kuri squash is hard to peel, and although it's hard rind allows it to store for several months, the skin is quite thin and becomes edible once fully cooked. Roasted Red Kuri is delicious on its own with a bit of olive oil, salt, and pepper, but it also makes a wonderful ingredient in soups, sauces, veggie bowls, sweet treats, and our favorite, curry dishes. Try making a Red Kuri Red Curry! (Get it?!)
Butternut Squash
Butternut squash is a delicious and long-storing winter squash. Like Red Kuri, Butternut squash will keep for several months at room temperature. Some varieties don’t store as long as others, though, so be sure to keep an eye on your squash stash and eat them promptly if they seem like they are beginning to soften. Butternut squash is delicious baked, steamed, sauteed, or microwaved. The cooked flesh is often eaten as a side dish, but also makes a great addition to sauces, soups, and even sweet baked treats! Like pumpkins (or any winter squash, for that matter!), the skin and seeds can be removed before or after roasting-just be sure to poke a hole or two in the skin if you are roasting it whole! Like Red Kuri and Delicata, the skin of Butternut squash becomes edible if cooked long enough- a boon to us lazy cooking types!