More about winter squash and pumpkins

Assorted mini winter squash

There’s more than one way to cook a winter squash…but I still find baking the easiest and most reliable method. This advice is to folks just gearing up with their winter squash exploits: carefully (yes, I know they are all hard, so be aware of where your fingers are) cut your squash in half and scoop out the seeds. If you are cutting a butternut in half, you need to do it lengthwise because the seeds are only in the bottom bulbous part. Place cut side down on a lightly greased baking sheet and bake at 350 until easily pierced with a fork (20-45 minutes, depending on size and variety). You can bake a winter squash whole, but pierce the skin all over, as once in a rare while the squash will explode all over your oven. Once cooked, you can scoop out the squash and use in any recipe calling for mashed squash. I have been known to microwave the small squashes, like Delicata or Sweet Dumpling, for a few minutes, until they feel like a baked potato, then cut open, scoop out seeds (HOT) and eat out of the shell/skin. Again, be sure to pierce the skin before cooking.

When I bake squash, I tend to do more than I need, freezing the leftovers. I generally measure the mashed squash into containers or bags, mark the amount on the bag, toss in the freezer, and then it is ready to go for muffins, cheesecake, leftovers…

If you are feeling very industrious,  pick through the seeds, removing strings and bits, spread out on a greased baking sheet, lightly salt, and bake at 350 for about 10 minutes (until golden brown) You can even do this in your toaster oven. These are a great snack and are also perfect for garnishing your squash soup!


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to More about winter squash and pumpkins

  1. Debbie Levey says:

    In season, I cook and puree large amounts of pumpkins and apples (separately!), puree them, and freeze them in measured 1-cup units in cottage cheese containers. When they’re hard, I unmold the discs, wrap them in plastic bags and stack them in the freezer. Since my recipes generally require one cup of pumpkin or applesauce, I just have to thaw a disc when I want to bake.

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