We grow eight kinds of squash, and right now you can fill a bag for $15. Pick any mix you like. Try something new. Stock up!
Not sure where to start? Here’s what’s in the field:
Butternut: Sweet, nutty, and smooth. Roast it, soup it, mash it. Your go-to.
Buttercup: Dense, dry, and sweet like a sweet potato. Great baked.
Sweet Dumpling: Small and cute, with edible skin. Stuff it and serve it as a single portion.
Delicata: Skip the peeling. Slice into rings, roast, and eat the skin.
Acorn: Classic. Halve it, add butter and brown sugar, and dinner is done.
Mashed Potato: White, creamy, and a great swap for potatoes. Yes, really.
Goldilocks: Small, orange, and perfectly sweet. Just right for two.
Pie Pumpkin: Not just for pie. Roast it like any other squash. Cube it, toss it in olive oil and salt, and eat it as a side.
How to keep your squash fresh – Stocking up? Great! Here’s how to make it last.
- Keep it cool, dry, and out of the sun. A pantry, basement, or cool closet is perfect. Aim for 50 to 60 degrees.
- Don’t put whole squash in the fridge. It’s too cold and too damp. Save the fridge for cut squash.
- Leave the stems on. A broken stem is an open door for rot.
- Give them space. Set them in a single layer so they aren’t touching. Skip the concrete floor and put them on a shelf or a piece of cardboard.
- Eat the small ones first. Delicata, sweet dumpling, and acorn are best in the first month or two. Butternut, buttercup, mashed potato, and pie pumpkin can hang out for several months.
- Cut one open? Wrap the leftovers tightly, keep them in the fridge, and use them within about five days.
It’s easy to freeze, too!
Got more squash than you can eat? Bake up an oven full. Scoop it out, mash it, and pack it into freezer bags. Now you’ve got squash ready to go for soups, sides, and baking all winter long.