Saturday, September 27, 2014

The ABCs of The Fall Garden - Winter Squash

This has been a delightful year for winter squash. The quality and flavor is some of the best I have seen. We have 12 different varieties at the farmer's market.

I have also included cooking instructions. I know many folks cut their squash in half before they cook them. I never do. They take a little longer if you leave them whole but they will not dry out as much and are very tender.

See below for the list in alphabetical order.

Acorn - Dark green. Shaped like an acorn. Cook at 350F. 1 hour for medium. 1.5 hour for large.

Buttercup - Dark green, oblate, with a tan button on the bottom. 350F for 1 hour.

Butternut - Tan. Shaped like a dumb bell. Cook small at 350F for 1 hour. Large for upto 2 hours. These are very dense and smooth flesh. They make great pies.
Carnival - Mottled green, orange and tan. Cook at 350F. 1 hour for medium. 1.5 hour for large.

Confetti - Brown with dark speckles & stripes. Small acorn type. Cook at 350F. 45 minutes.

Delicata - Long and thin. Light tan with stripes. Cook at 350F. 1 hour.

Honey Bear Acorn. A personal size acorn. More rounded than the traditional acorn. 350F for 1 hour.

Honey Nut Butternut - Personal size butter nut. Cook at 350F. 1 hour.

Jester. A cross between delicata and acorn. Nerf football shaped. 350F for 1 hour.

Kabocha. Cheese wheel shaped. Scarlet. 350F for 1 hour.

Musque de Provence. A wheel deeply lobed. 350F for 2-3 hours. Very dense. European pie pumpkin.

Red Kuri. Tear drop shape. Scarlet color. 350F for 1 hour.

Rouge Vif D'Etampes. Bright orange cinderella type. 350F for 2 hours.

Spaghetti - football shaped. We have a small personal size and the regular size that gets as big as a foot ball. The personal size should be cooked at 350F for 45 min. The larger ones should be cooked for 1.5 hours. Remove the seeds and shred the flesh. They are great with spaghetti sauce or butter or your favorite pasta topping.

Sweet Dumpling - A smaller squash. Very sweet. 350F for 45 min.

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