8 Wonderful Winter Squash Recipes To Keep You Warm This Autumn (2024)

FAQs

What is the best way to preserve winter squash? ›

You'll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent. The one exception, again, is Acorn squash, which should be kept at temperatures less than 55. Higher temperatures cause the flesh to become stringy.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Afterward, butternut squash can last for up to four months, hubbard squash for six months, and kabocha until eight months later. Store the squash on a shelf in a cool, dry place with a temperature ranging from 50 to 55 degrees Fahrenheit. Check occasionally for dark spots that could indicate rot.

Acorn Squash

Laura Farrell, R.D. mentions eating the fiber-rich skin can promote optimal digestive function. Acorn squash is a good source of vitamin A, magnesium and potassium and is high in vitamin C.

Moschata types have better pest and disease tolerance and produce well through very hot summers. 'Tromboncino' summer squash also has good blossoms for stuffing. 'Waltham Butternut' winter squash can be harvested small (3-5”) for eating like summer squash. To grow well, Moschata types need nights above 60^o F.

Wash the squash and cut it into ½-inch slices. Water blanch for 3 minutes. Cool in ice water, drain, and package it in rigid freezer containers. Leave ½ inch of headspace before sealing and freezing.

Winter squash needs regularly watering, especially when the squash themselves are forming. Water your winter squash an inch a week at minimum, but they will be happy with more – especially if you are in a dry climate. Stop watering when the fruit is fully mature.

Storage Conditions

Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.

Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

Winter squash also has anti-inflammatory and antioxidant benefits, and for that reason may help in the prevention of cancer and cardiovascular disease. Early studies also suggest that vegetables in this family may block the formation of cholesterol in cells and help regulate blood sugar levels.

Can diabetics eat winter squash? ›

People with diabetes who eat a high-fiber diet tend to experience improved blood sugar levels. Squash is also rich in healing antioxidants and Vitamin A — which can improve insulin production — and Vitamin C, which has been shown to reduce blood glucose in people with type 2 diabetes.

Cucurbita moschata

Known as one of the easiest to grow of the 4 families, some popular moschata varieties are Butternut, Cherokee Tan, Seminole, and Watham squash. These need to be cured for 6-8 weeks and are medium to long vining so they need lots of dedicated space. This family can store the longest, from 4-6 months.

Most winter squash have pretty good frost tolerance, as long as they don't get exposed to a hard freeze where the temperature might get down to 28° for more than a couple hours. If a heavy frost or freeze is predicted, you can cover your squash with old blankets or a tarp to provide some protection.

Did you know you can eat under-ripe, immature butternut squash? They are gourd-eous! Kidding aside, knowing this fact can help reduce local food waste as Maine farmers and gardeners move forward with the winter squash harvest.

Over the past several years, butternut squash has become a standard ingredient on menus as the star in a creamy soup, ravioli filling, or risotto flavor. It is the sweetest winter squash with a thick, bright orange, moist flesh that hides very few seeds.

Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh. Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut.

Although it looks quite different from the butternut squash the buttercup has a very creamy, orange colored flesh much like that of the butternut. Its flavor is not as rich as the butternut, but is still quite sweet.

Delicata, along with butternut, is a choice that may be easier to grow than some. Choose one of the many buttercup, kabocha, or hubbard types from A.P. Whaley seed company or Fedco. The blue/green color squashes on this baking sheet are the 'Baby Blue Hubbard' variety, which will grow well in northern climates.