WINTER SQUASH Cold Weather Sweetness

GENTLE TREATMENT=LONG STORAGE! WET VS DRY

Winter Squash differs from summer squash in that it is Most winter squash has moist flesh harvested and eaten in the mature fruit stage when the that can easily be roasted in the seeds within have developed fully and the skin has oven, but some varieties like Red Kuri hardened into a tough rind. Most varieties can be stored for have a drier texture that cooks up use during the winter, IF you treat them with care! better in liquid based preparations like soups and braises. The recipes Store in a cool and dry place: Your fridge is too moist and we have included for each of our your pantry is too warm- a basement, cellar, or garage is varieties were selected according to best. Keep dry and away from ripening fruit, store on a rack what we think are the best or shelf, not on the floor, and protect the stem. Wiping the preparation methods for that skin with 1 part household bleach in ten parts water can squash's qualities but feel free to slow the growth of microorganisms that cause rot. Inspect experiment! weekly and keep an eye out for spots. Rotting squash should be removed from proximity to sound squash. To Roast Most Squash: Cut in half through the stem and scrape out the General Shelf Life: Different types of squash have varying seeds (save for later!). Rub a small storage times: Acorn and Delicata go for about 4 weeks, amount of oil or butter on the inner Spaghetti for 4-5, Buttercup for 13, Butternut up to 6 flesh and season with salt and months, and Blue Hubbard for 6-7 months. Basically the pepper if desired. Place the squash thicker skinned squashes last longer than the ones with thin face down on a baking sheet and edible skin. roast at 400 degrees for between 30-45 min. You’ll know it’s done when Our Varieties: We love growing a diverse array of winter the skin becomes brown and slightly squash! Though most of our squashes can be easily blistered and the flesh has softened swapped in and out of standard recipes we have grouped and can be pierced with a fork with them according to what we feel are their most recognizable no resistance. You can also cut the qualities: Tender & Edible Skin (pg. 2), Dense & Rich Flesh squash into wedges before roasting (pg. 4), Best For Braising (pg. 6), Pumpkins (pg. 8), and A which will decrease the cooking time! Category Of It's Own (Spaghetti Squash pg. 10) TENDER & EDIBLE SKIN These are some of our favorite winter squashes because they're so no-fuss! With skin so thin that it can be easily peeled off after roasting(if you choose to puree it) or eaten right along with the rest of it!

BLACK FUTSU

This small heavily ribbed Japanese squash has a smooth, fine-grained flesh and a fruity flavor that becomes nuttier after storage. The Futsu is a member of the moschata family of winter squash, like butternut squash, and its dark skin will turn to a buff tawny color in storage (though it's edible at any color from green to tan), sometimes developing a grey/white blush. Futsu is wonderful cut into wedges and roasted or battered and fried as tempura! Its thin edible skin doesn't require peeling!

ZEPPELIN DELICATA

Delicata is one of our favorites because it is so easy to prepare! It has a smooth and creamy flesh with a sweet, nutty taste, and thin skin, and cooks up quickly. Great in soups, baked goods, or just sliced and roasted as a side dish.

HONEYBEAR ACORN

Although considered a winter squash, acorn squash actually belongs to the same species (Cucurbita pepo) as all summer squashes (including zucchini and crookneck squash)! Its sweet yellow-orange flesh is most commonly baked but it can also be sauteed, steamed, or braised! WINTER SQUASH TEMPURA From The James Beard Foundation

1 pound winter squash Grapeseed oil for frying

½ cup cornstarch ½ cup flour ½ small onion, halved and very thinly sliced Salt to taste

Prepare the squash: peel (or don't) the squash and cut it in half lengthwise. Remove the seeds with a spoon and slice the squash into very thin crescents. Cut the crescents in half crosswise. Add enough oil to a medium saucepan to reach a depth of 2 inches and heat over medium-high heat to about 375°F. Test the temperature by dropping a bit of batter in the oil; if it sinks and returns to the surface, the oil is ready. Combine the cornstarch and flour in a medium bowl, then gently whisk in 1 cup of very cold water until a batter just begins to form. The lightest, crispiest batter is achieved by barely mixing the flour with cold water. Add the squash and onions to the batter and gently stir to combine and coat. Carefully lay several pieces of squash and onion in the hot oil, overlapping them a bit so they form a palm- size fritter. Push some of them together to shape into fritters, if needed. Cook until you see a light crust on the bottoms, about 2 minutes. Flip the fritters over and cook for about 2 minutes more. Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt and serve immediately.

BALSAMIC GLAZED SQUASH From Serious Eats

1 acorn squash, delicata, or black futsu seeded, cut into aproximately 3 by 1 inch rectangles, peeled 8 shallots, peeled 2 tablespoons chopped fresh rosemary 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 1/2 teaspoons salt 1 teaspoon black pepper

Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary.2.Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.3.Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm. DENSE & CREAMY FLESH These squashes have deliciously smooth and moist flesh and are excellent roasted and dressed simply, stuffed, or made into rich purees. Just remember that their skin is a bit tougher than that of delicata, futsu, and acorn and is most often peeled off before eating.

BUTTERSCOTCH BUTTERNUT

An adorable mini butternut squash with a sweet taste, perfect for just one or two servings! Full sized Butternut squashes need to be cooked for a half hour in the oven, but these little beauties are ready to eat after just 12 minutes in the microwave!

ROBIN'S KOGINUT

This adorable little squash is the brainchild of Row 7, a new seed-selling company co-founded by renowned chef Dan Barber. It was bred specifically for flavor and nutrition rather than yield and uniformity and its flesh is dense and brilliantly orange with a sweet and slightly citrusy flavor when roasted. Its the newest cool-kid on the winter-squash- block ;)

ROASTED SQUASH & Preheat the oven to 375 F. Halve the squash and scoop out the seeds, reserving them. Place the squash, cut TAHINI DIP side down on oiled parchment. Place the seeds in a From Eating Rules single layer on the second baking sheet and toss with a little oil, salt, and pepper. Bake the seeds until crisp, about 15 minutes. Continue to cook the squash until 1/4 cup extra virgin olive oil plus extra for tender enough to pierce easily with a fork, about 30 the baking sheet and roasting the seeds minutes more. 1 medium winter squash reserve the seeds 1 cup white beans cooked Place 1 ½ cups cooked squash in a food processor or 1/4 cup tahini blender. Add the beans, tahini, lemon juice, paprika, 1-2 tablespoons lemon juice to taste salt, garlic, and any optional ingredients. Process or 1-2 teaspoons smoked paprika to taste blend until very smooth and serve drizzled with more 1 teaspoon Diamond kosher salt use half as olive oil and sprinkled with the crunchy squash seeds. much for table or sea salt 1 clove garlic Cayenne pepper, harissa, chipotle en adobo, or Calbrian chiles to taste, optional WINTER SQUASH RISOTTO From Instant Pot Recipes

2 tbsp butter 1 tbsp olive oil 1 large shallot or small onion finely chopped 1 1/2 cups uncooked arborio rice 1 tsp salt 1/2 tsp dried thyme 1/4 tsp black pepper 1/4 cups dry white wine 4 cups vegetable or chicken broth 2 cups cubed butternut squash (1/2-inch pieces) 1/2 grated Parmesan or Romano cheese

Press Sauté; heat butter and oil in Instant Pot®. Add shallot; cook and stir 2 minutes or until softened. Add rice; cook and stir 4 minutes or until rice is translucent. Stir in salt, thyme and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add broth and squash; mix well. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes. When cooking is complete, press Cancel and use quick release. Press Sauté; adjust heat to low (“less”). Cook risotto about 3 minutes or until desired consistency, stirring constantly. Stir in 1/2 cup cheese. Serve immediately with additional cheese.

STUFFED BUTTERNUT Preheat oven to 400 degrees. Slice squash in half and scoop out SQUASH seeds. Lightly oil the squash and season with salt and pepper and lay, cut side down, on a baking sheet. Bake for 40-45 min. While From Downshiftology the squash is cooking, brown the sausage over medium heat. Add onions, garlic and baby spinach to the pan and cook until the 2 1/2 pound butternut squash spinach is wilted. Add apple, sage and rosemary and cook for 1 tablespoon avocado oil, or olive oil another 2-3 min, or until the apple has softened slightly. Turn off salt and pepper, to taste the heat and stir in the cranberries and pecans. 1/2 pound Italian sausage 1/2 onion, diced When the squash halves are cooked through, remove from the 3 garlic cloves, minced oven and scoop out some of the flesh (but leave plenty to enjoy!) 2 cups (lightly packed) baby spinach to make room for the filling. Save this removed flesh and turn it 1 apple, diced into mashed butternut squash to enjoy later! Fill the squash with 1 tablespoon fresh sage, finely the apple sausage filling. Turn the top broiler on the oven and chopped bake the filled squash for 5 min, or until golden. Serve 1/2 tablespoon fresh rosemary, finely immediately. chopped 1/3 cup dried cranberries, unsweetened 1/4 cup pecans, chopped BEST FOR BRAISING These heirloom squashes are known for their fine-textured and dry flesh and are best prepared with methods that involve extra moisture!

RED KURI

This brightly colored winter squash is a member of the Hubbard group, but unlike many other varieties, its skin is thin and tender and doesn't need to be removed before eating! Its flesh is dry and flaky with a delicate chestnut flavor and is best suited to moist dishes such as stews and curries, or steamed.

TETSUKABUTO

This round and dark green squash is not quite as sweet as other squashes but when roasted, its earthy flavor develops rich notes of hazelnut and browned butter. Tetsukabuto's dense and starchy yellow flesh is is commonly used in long, slow simmering curries, soups, casseroles, and stews.

SQUASH CASSEROLE From Taste Of Home

6 cups mashed cooked winter squash 1/2 cup butter, melted 6 large eggs, lightly beaten 1 cup sugar 1/2 teaspoon salt TOPPING: 3/4 cup packed brown sugar 1/3 cup butter, softened 1/3 cup all-purpose flour 1/2 cup slivered almonds

In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish.Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°. SOY BRAISED SQUASH From The Plant-Based Wok

11 medium-large (2lb) winter squash 1 tbsp olive oil 2 tbsp minced garlic 1/2 tbsp minced ginger 2 scallions, white and green parts separate, sliced thinly 1/4 cup water 4 tbsp coconut sugar or brown sugar 1/3 cup low-sodium soy sauce 1/4 cup mirin or rice wine 1 tbsp rice wine vinegar 1 tbsp gochugaru (Korean chili flakes) 1 tbsp sesame oil

Preheat oven to 425F. Rinse squash and cut in half lengthwise. Remove seeds, place cut-side up in oven, and roast for about 35 min, until the tip of a knife pierces through the interior easily. Cut into 2-inch chunks and set aside. In a large saucepan over medium heat, heat oil and sauté white parts of scallion, garlic, and ginger until fragrant, about 2 min. Add water, coconut sugar, soy sauce, and mirin, stirring until sugar is dissolved. Simmer for 2 more min until liquid is reduced, then stir in the squash pieces and toss until well coated. Drizzle with sesame oil and garnish with thinly sliced scallion and toasted sesame seeds. Serve immediately.

CURRIED SQUASH SOUP Preheat oven to 350 degrees . Cut squash into wedges, scoop out the seeds and stringy insides, and discard them. From Will Cook For Friends Place the wedges cut-side up onto a baking sheet, drizzle with 1 TBSP oil, and sprinkle with salt. Roast the squash for two small winter squash (about 4 lbs) 30-40 min, or until tender. Scoop the meat away from the 2-3 TBSP olive oil, or coconut oil flesh. 1 medium yellow onion, diced 3-4 cloves garlic, minced Saute onion with 1-2 TBSP oil until translucent. Add garlic, 1½ - 2 tsp. curry powder, to taste curry powder, cumin, cinnamon, ginger, turmeric, and a ½ tsp. ground cumin pinch of salt, and cook until the spices are fragrant. ½ tsp. ground corriander ½ tsp. freshly grated ginger Puree squash and onions with 4-5 cups veggie stock until ¼ tsp. ground cinnamon smooth. You may need to do this in batches. Return to the ¼ tsp. ground turmeric pot and add additional liquid as needed to reach the 4-6 cups vegetable stock or water, as needed desired consistency. Add the coconut milk now, or reserve ½ cup full-fat coconut milk, plus more to taste it for drizzling over the soup later. Add salt to taste, and Salt, to taste adjust the level of heat to your liking by adding more curry Fresh cilantro, for garnish powder or more coconut milk if needed. Serve with fresh Wedges of lime, for serving (optional) cilantro, and wedges of lime if you'd like a little acidity. PUMPKINS Most pumpkins at the grocery store are bred solely for their decorative qualities, and though still edible, are bitter and watery when cooked. On the other side of the spectrum the pumpkins we grow are intensely sweet and just right for stuffing and baking or for adding to a classic pie!

WINTER LUXURY PUMPKIN

This beautiful pumpkin is not at all like the ones you are used to carving for Halloween! Not only is its flesh rich, sweet, and superb for eating, its deep orange skin, covered in silvery net-like markings makes it the perfect fall table decoration!

HEIRLOOM PUMPKINS

North Georgia Candy Roaster Our heirloom pumpkins are very flavorful and versatile and make great pies, soups and more. The varieties we offer change from year to year but here is a look at what we are currently growing in 2020!

North Georgia Candy Roaster: A rare oblong heirloom variety, originally cultivated by the Cherokee Indians in the Appalachian Mountains of the southeastern portion of the United States. Smooth and sweet, it can be fried, baked, or roasted.

Musque de Provence: A traditional variety from southern France with deep orange fine flavored flesh.

Long Island Cheese: Sometimes called a Cinderella Pumpkin and closely related to Butternut. Very popular for pies and an excellent keeper.

Jarrhdale: A stunning blue green pumpkin from New Zealand with mild, almost fruity, golden yellow flesh.

North Georgia Candy Roaster

Long Island Cheese Musque de Provence Jarrahdale CLASSIC PUMPKIN PIE Combine flour, salt, and sugar. Add the butter and cold From Joy Food Sunshine water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when

3 large eggs pinched. Form into a ball, wrap in plastic, and refrigerate for at least 15 minutes or overnight. 2 cups fresh pumpkin puree 1 cup heavy cream In a large bowl, beat the eggs. Whisk in the pumpkin, cream 1 tsp vanilla extract and vanilla extract. Add sugar, salt, cinnamon and pumpkin ¾ cup light brown sugar pie spice. ½ tsp sea salt 2 tsp ground cinnamon Preheat your oven to 425 degrees. Roll out your pie dough 2 tsp pumpkin pie spice on a well-floured surface to fit the size of your pie plate. 1 ¼ cups all-purpose flour Carefully transfer the dough to the pie plate. Pour the ½ tsp sea salt filling into the unbaked pie crust and cover the crust with a 1 TBS granulated sugar pastry shield. Bake for 15 min at 425 degrees then reduce ½ cup salted butter chilled, and cut into 1 the temperature to 350 degrees and continue to bake for inch pieces 50-60 min, or until a knife inserted comes out clean. ¼ cup ice cold water

It may be a bit wobbly still, but it will firm-up as it cools. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).

STUFFED PUMPKINS Preheat oven to 350 degrees. Rinse outside of pumpkin to From The Culinary Cure remove any residue and dirt. Cut a cap out of the top of the pumpkin. Cut at an angle and make the opening large enough to scrape seeds and pulp out of the pumpkin. Reserve seeds 2 sugar pumpkins each 1-1.5 pounds. for toasting. Season inside of pumpkin well with salt and Salt and freshly ground pepper pepper. 1/4 pound stale bread or unseasoned stuffing mix 1/2-inch cubes Toss bread, cheese, garlic, bacon, and herbs together in a 1/4 pound cheese such as Gruyere, swiss, bowl. Season heavy cream with salt, pepper and nutmeg. cheddar, or a combination cut into 1/2 inch Combine bread and cream mixtures, mixing well until moist. cubes Stuff each pumpkin with the bread mixture until slightly 2-4 garlic cloves chopped overflowing, and place pumpkin caps on top of stuffing. 4 slices bacon sliced into cubes and cooked until crisp Bake for 1 hour. Remove caps and bake for 15-30 minutes 1/4 cup snipped fresh chives more until pumpkins are done. Pumpkins should be soft to the touch, but not collapsing. Ninety minutes usually does it, but it 1 tbs fresh thyme can be sooner depending on pumpkin size. 1 tsp fresh sage chopped 1/2 cup heavy cream - more if needed 1/4 tsp nutmeg A CATEGORY OF ITS OWN This oblong yellow or orange squash has a secret inside! When raw, its flesh is solid and similar to other squashes but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles! Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving.

SMALL WONDER SPAGHETTI

Small single serving variety with sweet and mild yellow flesh that separates into strings when roasted.

MOROCCAN SPICED SPAGHETTI SQUASH From Smitten Kitchen

1 (3 1/2- to 4-pound) spaghetti squash 4 tablespoons unsalted butter, cut into pieces 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon cayenne 3/4 teaspoon salt 2 tablespoons chopped fresh cilantro or flat-leaf parsley

Cut the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat. Scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.