Cooking with Winter Squash

We’re still here!  The Saturday market runs through the end of October.  We’re at the Hayden Market site until the last weekend of the month (28th), when we move downtown CdA for Harvest Fest.  You may have noticed that the produce at market has been changing the past couple of weeks as we transition to later season crops.  Now is the time to think of fall planting (garlic, berry bushes), stocking up on preserved summer goodness (jams, jellies) and colorful, hearty winter squash that will provide you with filling, nutritious meals through-out the winter.

Fresh This Week:  Wild-harvested Cranberries, Sweet Potatoes, Pumpkins, Winter Squash,  Parsnips, Leeks, Pears, Apples, Plums/Prunes, Grapes, Tomatoes, Arugula, Fennel, Spinach,  Zucchini, Kale, Chard, Lettuce, Carrots, Beets, Peppers, Radishes, Garlic, Basil, Parsley, Cilantro, Turnips, Cabbage, Green Onions, Potatoes (Yukon Gold, Huckleberry Gold and Red), Red/Yellow Onions, Cucumbers, Heirloom Beans, Eggplant, Cauliflower, Napa Cabbage and Frozen Huckleberries.

• Music by Bill Bozly
• Saturday, October 7th, 9:00 am – 1:30 pm
• Saturday Market Grounds

Cooking with Winter Squash:

All types of winter squash are a cinch to cook!  Pierce with a knife (through to the center) a couple of times to allow steam to escape while baking, and place in an oven at 350-375 degrees until the outside is wrinkly and soft-to-the-touch.  Baking time varies based on the size of the squash, but you can guesstimate around 30-45 minutes.  Once it’s done, cut in half, remove seeds, scoop flesh into a bowl and mash with potato masher.  For savory squash, top with butter your choice of garlic and herbs.  For sweet, slather in butter and honey.  Delicious!

Each variety of squash has it’s own flavor and texture, so use this guide to determine which types you would most enjoy.

Cinderella Squash: Also known as the Cinderella Pumpkin, this squash is both ornamental and edible, though it’s flavor is not prominent, so it needs to be combined with other foods or flavored.  This of this squash as the mashed potato of squashes.

 

 

Blue Hubbard: The yellow fine-grained flesh has the best flavor when it is baked or boiled and then mashed with butter, herbs, and spices or brown sugar. The squash can be served as a side dish, used as a base for soups and purees, or made into pumpkin pie filling.

 

 

Buttercup Squash: This is a rich, sweet-flavored, somewhat nutty tasting squash with orange flesh that is smooth and creamy in texture and dense in consistency. This squash can be stuffed, baked or microwaved to be served in soups, casseroles, pumpkin pie or as a side dish. When stored in a cool dry area it can be kept for months if not opened.

 

Spaghetti Squash: Aptly named because of it’s long, stringy, spaghetti-like flesh, this squash is delicious baked and topped – with spaghetti sauce!  This is your gluten-free, low-cal alternative.

 

 

Delicata Squash: This gem has a golden, creamy flesh. It can be baked or steamed and served as a side dish seasoned with butter and herbs. When preparing in an oven, cut the squash in half by cutting down the length of the oblong shape. Place the squash with the skin side down in a dish with 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 350-375 degrees.

 

Butternut Squash:  Creamy, orange, sweetly-flavored flesh, this is one of the most popular winter squash.  Delicious baked, roasted or pureed into soup.

 

 

Kabocha Squash: This has a rich, sweet flavor and when cooked its texture resembles that of a tender potato.  It can be found in both green and orange varieties.  It can be baked, steamed, stuffed or pureed. Works well as a substitution in recipes that call for pumpkin or sweet potatoes.

 

Acorn Squash: These have a sweet, nutty flavor that is wonderful with butter and honey or brown sugar.  Smaller individual squash are also commonly served whole, stuffed with ingredients such as sausage, bread, vegetables, and seasonings that may have been baked once and then again inside the squash so it is served as a “stuffed squash”.

 

Sugar Dumpling:  This sweet dumpling’s flesh is starchy and pale yellow in color but has a honey sweet flavor.  When selecting, choose those with green stripes and those that are heavy for their size.

 

 

Mark Your Calendar: Next Saturday (Oct. 14th) is Customer Appreciation!  We will be serving you free homemade soups, breads and pastries as a thank you for your business this season.  We look forward to seeing you there!