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Winter squash season is here, and will carry our culinary creations well into the winter months. Maine farms have thoughtfully grown, harvested, cured, and are now sharing their bounty with all of us, so we thought we’d offer some tips on the best squash for your desired dish!
Quick tip: peeling and cutting into a hard winter squash can take a lot of effort and a sharp knife; two things that can easily cause a kitchen casualty! A microwave will easily loosen the skin: Pierce the skin all over and microwave for 2-4 minutes (or longer, depending on squash size), cool, then easily peel. No microwave? Heat your oven to 450F and place squash on a baking tray with a small amount of water. Cook the entire squash whole until the skin starts to peel back.
Acorn:
Slice along the ridge lines and bake in wedges, seasoned with Yost Farm sunflower oil, salt, and your favorite dried herbs and spices. Acorn squash is a sweet, semi-dry, mild-flavored squash that can also be cut in half and filled with sausage or mushrooms (we have many of both to choose from!) for a hearty meal.
Butternut:
Because of their small seed cavity, butternuts give us a generous yield per pound. Their flesh is watery, mild in flavor, and slightly sweet. Butternuts are the go-to for soups and mashes, with prep made quick because of their easy-to-peel skin. Half a butternut roasted with maple syrup, chilis, and bay leaves is one way to elevate this often-overlooked squash. Recipe for Hasselback Butternut Squash here!
Delicata:
With its edible flesh and small size, delicatas are easy to prepare and roast into a smooth and creamy, sweet potato-like treat. Add flavor and texture to a simple kale salad with roasted delicata and a tahini dressing!
Kabocha:
You’ll find both red (slightly sweeter) and green (more savory) kombuchas available and can use them interchangeably in recipes. While you might be reaching for the canned One Pie pureed pumpkin this year, try roasting and pureeing kabocha for your next holiday pie. Here’s a recipe for a tasty spiced kabocha pie!
Spaghetti:
This variety of squash has had a bit of a media moment over the last few years, as carb-cutting has infiltrated some of our favorite comfort foods. Its string-like, dry flesh makes a fine substitute for spaghetti, simply remove the seeds and bake (cut side down so it steams) until fork-tender. This recipe would be amazing with grated Collinsbrook cheese from Winter Hill Farm!
Sweet Dumpling:
With an edible skin and sweet flesh, treat these like you would a delicata!
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