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.