Have I convinced you yet that eating local and seasonal gives you such incredible nutrition that it’s a healthy habit you won’t want to give up this winter?

If so, you’ll want to make friends with winter squash.

The varieties of winter squash will keep your meals interesting during the coldest month of the year when only root vegetables and greens are “in season.”

When the fresh flowers are finished, you’ll still have colorful squash to adorn your kitchen.

Summer vegetables will linger for another few weeks and you’ll be surprised at the variety of in season food you’ll be able to get in your fall Market Boxes until Thanksgiving and Christmas.

But even though we’ll keep as much variety of mushrooms, microgreens, winter lettuce mix, and greenhouse greens, the best way to keep your meals interesting is learning new ways to incorporate winter squash into your regular meal planning.

Strategies for Making the Most of Winter Squash This Season

So many colorful varieties of winter squash are becoming available this time of year.

Do you know why?

Because squash are easy to grow and easy to cross-pollinate in order to create new varieties.

For instance, the Kabocha squash comes in green and orange skinned varieties. Or Carnival squash is a hybrid cross between the sweet dumpling and the acorn squash.

Have you ever planted a squash in your garden one year and had a volunteer squash plant grow up the next year? It is always a surprise to see what kind of squash you will get.

 

This video explains more about squash and what it takes to grow it organically on our farm.

Squash plants grow flowers for the bees to visit. The bees are needed to bring pollen from the male flowers to female flowers in order to fertilize the baby squash bud on each female flower. Only the female flowers will grow a squash.

When different varieties of squash are grown in the same field, a bee may visit several different types of squash plants during his route. The different pollens then are brushed against the female flowers of various plants.

You might be familiar with Delicata, Acorn and Spaghetti squash.

These are popular winter squash and we usually offer them to you when they are in season. 

We’ve offered many  varieties throughout the years. Depending on growing and storage conditions, you may receive these in your Market Boxes from now until March.

• Butternut Squash – Sweet, nutty flavor and smooth texture, great for roasting or soups.
• Acorn Squash – Small, ribbed, with a mildly sweet, nutty flavor, ideal for stuffing.
• Spaghetti Squash – Stringy flesh that separates into noodle-like strands when cooked.
• Green Kabocha Squash – A Japanese variety with a dense texture and sweet, chestnut-like flavor.
• Delicata Squash – Thin-skinned with a sweet, nutty flavor; great for roasting.
• Hubbard Squash – Large and bumpy with a sweet, dense flesh perfect for pies or roasting.
• Buttercup Squash – Sweet, creamy flesh, often used in soups and casseroles.
• Sweet Dumpling Squash – Small and round with a rich, sweet flavor, excellent for roasting.
• Red Kabocha Squash – A Japanese variety with a dense texture and sweet, chestnut-like flavor.
• Carnival Squash – A hybrid of acorn and sweet dumpling squash with colorful, striped skin and mild, sweet flavor.

10 Ways to Prepare your Winter Squash

There are basically two ways to prepare your squash. You get decide.

Will you bake them whole until the flesh is soft and easy to scoop?

Will you cut into halves, slices, or cubes? If so, Will you peel before cooking or not?

Bake Whole – Easiest Method

When you bake whole you simply place on a tray or pan to bake in the oven at 350 deg. until tender. The flesh will soften and the squash will begin to deflate. Expect about 30-45 min. for acorn or delicata to about an hour (even 1.5 hours) for larger butternuts.

After baking you will remove the seeds and the soft, slimy pith.

Tessa’s tip: You can roast the seed, just like pepitas/pumpkin seeds.

5. Stuff for a Hearty Meal

Acorn and delicata squashes are ideal for stuffing. Cut them in half, scoop out the seeds, and roast until tender. Then fill with a savory mixture of grains, vegetables, and proteins like quinoa, lentils, or ground meat. This dish makes for a beautiful, satisfying meal that’s perfect for fall gatherings.

Download 3 Savory & 3 Sweet Stuffed Squash Recipes

6. Roast for Rich Flavor

Roasting is one of the simplest and most flavorful ways to prepare winter squash. Cut your squash into cubes or wedges, toss with olive oil, salt, and pepper, and roast at 400°F until golden and tender. Roasted squash can be a side dish or used in salads, soups, or grain bowls.

Try this recipe for Parmesan-Roasted Butternut Squash

7. Make Squash Noodles

For a low-carb alternative to pasta, spaghetti squash is a fantastic choice. Once roasted, the flesh easily pulls apart into noodle-like strands. Toss it with your favorite marinara sauce, pesto, or a creamy garlic sauce for a healthier take on traditional pasta dishes.

If you have a spiralizer, butternut squash is a perfect variety to create long strands of colorful “noodles” for unique side dishes.

8. Use as a Pizza Topping

Add a seasonal twist to pizza night by topping your pie with roasted squash. Pair it with ingredients like goat cheese, caramelized onions, and a drizzle of balsamic glaze for a gourmet, fall-inspired pizza.

9. Add to a Fall inspired  Smoothie

Incorporate winter squash into your morning smoothie for added creaminess and nutrition. Blend cooked squash with a banana, almond milk, nut butter, and a dash of cinnamon for a delicious, nutrient-packed drink that’s perfect for breakfast or a snack.

Winter Squash Challenge

10. Ferment for Gut Health!

Fermenting squash might sound unusual, but it’s a great way to preserve the harvest and support gut health. Try fermenting cubes of squash with garlic, ginger, in a salt brine. Use one Tablespoon of salt for a quart jar. (In the winter you can reduce the salt because of the cooler temperatures- try. 2 tsps of salt, if you wish.)  The result is a tangy, probiotic-rich condiment that adds a unique flavor to your meals.

Tessa’s tip: I have yet to try this but since I recently successfully fermented shredded summer squash, I am confident this will work well too! Let me know when you try it and send my pictures.

 

Ways to Preserve Winter Squash

1. Canning

Canning winter squash is a great way to preserve it for soups and stews later in the year. Simply peel and cut the squash into 1-inch cubes, then process in a pressurçer. Be sure to follow proper guidelines for pressure canning to ensure safe storage.

Tessa’s tip: This method is for those who don’t mind the extra processing time in order to have “ready to eat” food you trust on your pantry shelf.

2. Freezing

Freezing squash is one of the easiest methods of preservation. For best results, peel, cube, and blanch the squash in boiling water for 3 minutes, then cool in an ice bath. After drying, pack the cubes in freezer-safe bags or containers. Frozen squash can be used in soups, casseroles, and baked goods throughout the winter.

Tessa’s tip: Often I will simply freeze left over cooked squash whether cubed or purreed.  So simple.

See more ideas on freezing below.

3. Dehydrating

Dehydrating is another fantastic way to preserve squash, especially if you’re tight on freezer space. Slice the squash thinly, place it in a food dehydrator, and dry at 125°F for 10-12 hours until crisp. Once fully dried, store the squash in airtight containers. You can rehydrate these slices for soups or stews, or grind them into powder for adding to recipes like breads and sauces.

5. Cellar Storage

Winter squash naturally stores well in cool, dry environments. If you have a root cellar or a similar space, simply wipe down the squash to remove any dirt, then place it on shelves in a single layer. Check the squash regularly for any signs of spoilage. When stored properly, winter squash can last 3-6 months.

How to Store Winter Squash: Keep Your Harvest Fresh and Beautiful

Winter squash is not only a delicious fall staple, but it’s also super easy to store. With the right tips, you can enjoy the harvest for months. Plus, it’s so pretty, you can keep it on display until you’re ready to dig in! Let’s walk through how to store winter squash, Tessa-style, so it lasts longer and looks great in your kitchen.

1. Room Temperature: Squash’s Happy Place

Winter squash isn’t a fan of the cold. The best place for it? Right there at room temperature—somewhere between 50-55°F. Too cold (anything below 50°F), and you’ll risk damaging that beautiful squash. If you’ve got a cool, dry spot in the pantry or a little corner of your kitchen, that’s perfect. Just steer clear of the fridge. Cold temperatures will break down the squash’s texture and flavor.

2. Double Duty as Decor

Here’s the fun part—while you’re waiting to cook it, winter squash makes the perfect fall decoration! Those vibrant oranges, greens, and yellows? Instant farmhouse vibes. Set them out on your counter or dining room table to add a pop of fall color to your home. Then, when you’re ready to cook, you’ve got dinner and decor all in one!

3. Short-Term Squash? Eat it First!

Not all squash can hang around for the long haul. Delicata and acorn squash are the quick movers—meaning, you’ll want to eat them within 1 to 4 weeks of bringing them home. They have thinner skins, so they don’t last as long as the tougher guys like butternut and kabocha. Keep an eye on them and enjoy them sooner rather than later!

4. The Vinegar Wipe Down

Let’s talk about a little trick to keep your squash fresher, longer. Before storing, give it a good clean. Brush off the dirt and then wipe down the squash with a rag soaked in a little water and vinegar. This helps remove any sneaky spoilage organisms that might be lurking on the skin. Once they’re clean and dry, they’re good to go!

5. Keep Them Front and Center

You know the saying: “out of sight, out of mind”? Well, we want our squash in sight and top of mind! Store your squash somewhere you’ll see it often, so you can check it regularly. Soft spots? That’s your sign it’s time to use it. When a squash starts getting squishy, don’t panic! Just cut out the soft parts and use the rest right away.

6. Squash Triage

Got a squash with a soft spot? No need to toss the whole thing! Squash is tough. Just cut out the damaged area and cook it up. If you’re not ready to eat it, go ahead and cook and freeze it. This gives you more time to enjoy your squash later without any waste.

Creative Ways to Freeze Winter Squash for Later Use

Freezing is one of the simplest and most effective ways to preserve winter squash for future meals. But with a bit of creativity, you can go beyond the basic cubes and prepare your squash in ways that are convenient, versatile, and tailored to your favorite dishes. Here are some creative approaches to freezing winter squash, making it easier to enjoy the harvest throughout the year.

1. Squash Puree for Soups and Baked Goods

Freezing squash puree is an excellent option if you frequently use it for soups, sauces, or baked goods. To do this, roast or steam your squash, then blend it into a smooth puree. Portion the puree into freezer-safe containers or bags in 1-cup servings. You can also freeze it in muffin tins or ice cube trays to create individual portions. Once frozen, transfer the cubes to a bag for easy use in recipes.

• Tessa’s Tip: Label the bags or containers with the exact measurements, so you know how much to defrost when a recipe calls for squash puree. It’s perfect for soups, muffins, or even sneaking extra veggies into smoothies!

2. Squash Cubes for Quick Cooking

If you want squash at the ready for stir-fries, stews, or casseroles, freezing squash cubes is the way to go. Peel and cube your squash, then blanch in boiling water for 3 minutes. Transfer the cubes to an ice bath to stop the cooking, pat them dry, and lay them on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag.

• Tessa’s Tip: Freezing the cubes in a single layer first helps them stay separate, so you can grab just what you need without the whole batch freezing into one solid block.

3. Spaghetti Squash Noodles

If you love spaghetti squash as a pasta alternative, why not freeze it pre-cooked and ready to use? Roast the spaghetti squash until tender, scrape the flesh into strands with a fork, and allow it to cool completely. Place the strands into freezer bags in portioned amounts, removing as much air as possible.

• Tessa’s Tip: Spaghetti squash doesn’t need blanching, but make sure to freeze it in smaller portions to avoid wateriness when reheated. When you’re ready to eat, simply thaw, heat, and toss with your favorite sauce.

4. Freezing Squash Slices for Roasting

For those who enjoy roasted squash, try freezing it in slices or wedges. After slicing, blanch for a few minutes, cool in an ice bath, and dry thoroughly. Lay the slices on a baking sheet to freeze individually before transferring to freezer-safe bags.

• Tessa’s Tip: Season the squash before freezing if you know how you’ll use it later. That way, when you’re ready to roast, you can pop the seasoned slices straight into the oven for an effortless side dish.

5. Mashed Squash Portions

For a quick and healthy side dish, freeze pre-mashed squash. Roast or steam the squash, mash it with butter or seasoning (omit dairy if you prefer to add it fresh when reheating), and let it cool. Scoop the mash into muffin tins or silicone molds, freeze until solid, and then transfer the portions to freezer bags.

• Tessa’s Tip: These squash “pucks” are perfect for baby food, quick dinners, or adding to soups and casseroles.

6. Squash for Smoothies

Winter squash can be a surprising but tasty addition to smoothies, adding a creamy texture and a subtle sweetness. To prep for smoothies, roast or steam the squash, puree it, and freeze in ice cube trays. Pop the frozen cubes into smoothie bags with other ingredients like banana, spinach, and ginger, so everything is ready to blend!

• Tessa’s Tip: Adding squash to your smoothies increases fiber and nutrients while giving it a mild, natural sweetness. Perfect for a fall-inspired smoothie!

7. Squash Gratin or Casserole Bases

For an easy weeknight meal, prepare a batch of squash casserole or gratin up to the baking stage, then freeze it. Slice or cube your squash, sauté it with onions, garlic, and any desired herbs or cheeses, and layer in a casserole dish. Cover with foil and freeze. When you’re ready to bake, simply thaw and pop it in the oven.

• Tessa’s Tip: Portion the casserole into individual servings and freeze in small containers. It makes dinner prep much easier when you can thaw exactly the amount you need.

8. Squash and Herb Freezer Packs

Combine diced squash with your favorite herbs or aromatics—such as garlic, thyme, rosemary, or sage—into freezer-safe bags. These pre-seasoned squash packs make it simple to toss the contents into soups, risottos, or roasting pans for a quick meal packed with flavor.

• Tessa’s Tip: Use freezer bags with as much air removed as possible to keep the squash fresh longer. These packs make mealtime so easy because your seasoning is already built in!

 

To Peel or Not to Peel: The Great Winter Squash Debate

Winter squash comes with a common question: Should you peel it or not?
Some squash varieties have delicate, edible skins that blend seamlessly into dishes, while others are tough and chewy. Let’s explore the pros and cons of peeling, and identify which winter squash varieties have skins you can eat, and which are best peeled.

To Peel: Why You Might Want to Remove the Skin

Advantages:

• Smoother Texture: Perfect for soups, purees, or creamy dishes where you want everything to blend beautifully.
• Easier to Eat: Tough-skinned varieties like butternut or hubbard squash can be difficult to chew; peeling makes them more enjoyable when roasted or sautéed.
• Uniform Cooking: Without the skin, squash cooks more evenly. Thick skins can slow down the roasting process, making the outside tough while the inside becomes tender.
• Avoid Bitterness: Some squash, like kabocha and hubbard, have slightly bitter skins that don’t contribute well to the dish.

Disadvantages:

• Extra Effort: Peeling can be tricky and time-consuming, especially with tough-skinned varieties.
• Loss of Nutrients: The skin is often rich in nutrients like fiber and antioxidants, so peeling might remove some health benefits.
• Less Rustic Look: Leaving the skin on gives a dish a more farm-to-table, rustic appeal.

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Not to Peel: When Leaving the Skin On Works Best

Advantages:

• Time Saver: No peeling required—just slice, roast, or bake.
• Added Fiber: Skins are packed with fiber, which is great for digestion.
• Edible Deliciousness: Many varieties, such as delicata and red kuri, have thin skins that soften and add texture when cooked.
• Reduce Waste: Eating the skin cuts down on food waste by using the whole squash.

Disadvantages:

• Tough Skins: Squash like hubbard and blue kuri have thick, inedible skins, even after cooking.
• Uneven Cooking: The skin may cook slower, leaving the exterior tough while the inside softens.
• Potential Bitterness: Some skins can add unwanted bitterness, especially in sweet or delicate dishes.

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To Peel Before or After Cooking?

Peeling Before Cooking

Advantages:

• No Fuss at Mealtime: Pre-peeling ensures the squash is ready to eat once cooked.
• Even Cooking: Without the skin, the squash cooks more uniformly.
• Smoother Texture: Ideal for soups and purees, where a silky consistency is key.

Disadvantages:

• Time-Consuming: Peeling raw squash, especially with thick skins, takes effort.
• Risk of Injury: Slicing into a large, tough squash can be dangerous if not handled carefully.
• Loss of Nutrients: Peeling before cooking removes some of the fiber and nutrients found in the skin.

Peeling After Cooking

Advantages:

• Super Easy: Once cooked, the skin often peels off effortlessly.
• Safer: Cooking the squash first makes it easier to handle, reducing the risk of injury.
• Retain More Nutrients: The skin acts as a protective layer, preserving nutrients during cooking.
• Better Caramelization: Roasting with the skin on can result in deeper flavors.

Disadvantages:

• Messy: Peeling a hot squash can be tricky.
• Texture Variations: If the skin doesn’t soften enough, it might be harder to peel cleanly.
• Presentation: Peeling after cooking makes it difficult to achieve uniform cubes or slices.

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When to Peel Before Cooking:

• Soups and Purees: Ensures smooth texture with no skin remnants.
• Roasted Cubes: Peeling ahead ensures even caramelization.
• Quick Cooking Methods: Stir-fries or sautés benefit from pre-peeled chunks for fast, uniform cooking.

When to Peel After Cooking:

• Roasted or Baked Squash: Roasting halves of butternut or acorn squash allows the skin to soften and peel easily afterward.
• Mashed Squash: Roasting or baking with the skin on lets you scoop out the soft flesh.
• Large, Hard Squashes: Tough-skinned varieties like hubbard or kabocha are easier to peel after cooking.

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Which Winter Squash to Peel (and Which to Leave Alone)

Delicate, Edible Skins (No Need to Peel):

• Delicata Squash: Thin, tender skin that’s delicious when roasted.
• Acorn Squash: Softens nicely in the oven, great for eating whole.
• Red Kuri Squash: Skin cooks down to a soft, edible texture.
• Sweet Dumpling Squash: Similar to delicata, with thin, edible skin.
• Carnival Squash: Hybrid of acorn and sweet dumpling; thin enough skin to enjoy after cooking.
• Sugar Pumpkin: Smaller pumpkins with thin, edible skins.
• Buttercup Squash: Skin softens enough to be eaten when cooked.

Thicker Skins (Best Peeled):

• Butternut Squash: Thick skin, better removed for smooth texture in dishes.
• Kabocha Squash: Tough, edible skin, but often peeled for soups and purees.
• Hubbard Squash: Thick, bumpy skin that’s best peeled before cooking.
• Spaghetti Squash: Skin doesn’t soften much, so it’s typically not eaten.
• Blue Kuri Squash: Tough skin, best removed.
• Butterkin Squash: Thick skin, better peeled for smoother texture.
• Banana Squash: Thick, tough skin that should be removed.
• Turban Squash: Stunning appearance, but the skin is hard and not edible.

Conclusion: Whether to peel or not depends on the dish and the variety of squash. For delicate, skin-on dishes, opt for squash with edible skins. For smooth purees or roasted cubes, peeling is the way to go.

The Best Tip for Peeling Butternut Squash

Discovering how to peel a hard squash without killing my wrists was amazing! I share this tip with you starting at 3:37. The previous few minutes also share valuable information about butternut squash.

 

Lastly, here is a wonderful and versatile recipe for stuffing almost any type of squash.

How To Make Stuffed & Roasted Squash

Makes 1 squash, serves 2

Ingredients

• • 1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash
  • 2 to 3 cups of filling

• General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu
• 1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese
• 1 to 3 teaspoons herbs or spices

Instructions

1. Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
3. Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
6. Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.

Recipe Notes

• Stuffed Squash for a Crowd: This recipe is easily multiplied to feed whatever sized gathering you are hosting. The squashes and the fllling can also be prepped in advance and warmed just before serving. One half of a squash is typically a good main course meal for an adult.

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass fed milk and organic yogurt made from grass fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The  group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Next Farm Event:

 Join Willow Haven Farm at Lehigh Valley VegStock 2024!

 Saturday, October 12, 2024​
11 AM – 5 PM
Bushkill Creek, Tatamy, PA

Come enjoy a FREE Fall Healthy Harvest Festival filled with:

• Delicious & Nourishing Food
• Local Booze
• Phenomenal Live Music
• Renowned Guest Speakers
• Family-Friendly Fun

​
Willow Haven Farm will be there with a selection of:

• Fresh Veggies
• Homemade Bread
• Tasty Snacks
• Essential Oils
• Refreshing Drinks

​Support local vendors and enjoy a day of community fun!

P.S.  Pizza Night Next week Sept. 27.