Squash

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Our Squash Varieties | Squash in our Lineage, Gardens, and Kitchens | Squash Recipes

OUR
SQUASH
VARIETIES

Baby Blue Hubbard

A miniature version of the classic Blue Hubbard squash, its an all-purpose squash with sweet and nuanced flesh. One of the longest lasting squashes when properly stored, lasting 5-6 months.

Delicata

Reliably sweet and soft flesh. The unique skin is thin enough to eat -- perfect for roasting skin - on slices, or you can halve it longways and stuff the cavity with a delicious filling.

Honey Nut

Think of her as a cuter, sweeter butternut ;)

Seminole

Developed by the Seminole Indians, this variety has a super-hard rind (extra long storage life) and very sweet flesh

Waltham Butternut

An heirloom variety of butternut, it has milder and firmer flesh that is great for absorbing the flavors of curries or playing well in a mix of roasted veggies.

Winter Sweet Kabocha

A Japanese variety with amazingly sweet, chestnutty flesh. The texture is on the drier side, perfect for baked goods or tempura.

LINEAGE

IN OUR

Stevie's History with Squash

COMING SOON!

IN OUR

GARDENS

Squash is a member of the gourd family, along with cucumbers (native to India) and melons (native to southwest Asia). Both winter and summer squash were domesticated in what is now "central America" around 8,000-10,000 years ago.

As part of the ancient 3 sisters interplanting tradition, squash's large leaves shade the ground to mitigate soil water loss and weed pressure. Our farm focuses on storeable winter squashes.

They can be seeded directly in the ground after the danger of frost has passed, or transplanted from trays. Harvest winter squash when the vines start dying back, or before the first hard frost. Most squash benefit from curing (sitting in a dry, warm place) for a couple weeks, which results in harder rinds and sweeter flesh. To save seeds, simply scoop 'em out of a mature squash and let them dry before storing for next season!

IN OUR

KITCHENS

I don't even know where to start y'all--squash is everything. She's a sexy main character, a generous supporting actress, she plays well with sweet, savory, spicy, and more.

Whenever I'm getting to know a new variety, I'll do a simple roast first: cut the squash in half (or quarters if she's a big girl). Scoop out the seeds, drizzle some oil all over, and put the cut side down on a baking sheet for an enticing caramelized finish. Roast around 375ish for 30 min to an hour (depending on size). Test for doneness by poking a fork into the skin.

A good ass squash literally needs nothing more than a sprinkle of salt to make you weak at the knees. But you can also take her in so many directions from here: puree into a silky soup, cube and add to a curry or tacos, mash it up and make something sweet (pie, muffins, pancakes, etc). Almost any family of flavors can belong here, for example... {maple syrup, cinnamon, nutmeg, cloves, honey} {yogurt, cream} {lime, cilantro, shallot, ginger, coconut milk} {cumin, chile powder, garlic} {rosemary, sage, olive oil, hazelnuts} {candied nuts and fresh salty cheese}...goddam, what a woman.