FIELD NOTES:

While the farmers are staying busy in the fields as the season of heavy lifting sets in, we are going all in on squash this week because…well, tis the season! Decorative gourds sure do get a lot of attention this time of year and we don’t think it’s very fair. So let’s shine the spotlight on our edible and delectable beautiful but not quite ornamental cucurbity all stars. 

Meet Your Winter Squash: Five Squash, Five Personalities

Winter squash season is here, and these beauties are doing what they do best: bringing a little sweetness, a lot of comfort, and some serious staying power to the fall kitchen. But not all squash are created equal! Some are perfect for shredding into noodle-like strands, others are practically dessert straight out of the oven, and a few are excellent candidates for hanging out in your pantry well into winter.

Here’s your guide to getting to know the five squash in our fields and finding your favorite way to eat them.

Spaghetti Squash

• Slice one open, roast it, and scrape out the flesh to reveal long, spaghetti-like strands. It’s a fun way to switch up pasta night, though it has a lighter, more delicate flavor and texture than actual pasta.

• Storage: A good keeper when fully cured and stored in a cool, dry place. Expect it to last several weeks to a few months, depending on conditions.

• Our favorite preparation: Roast cut-side down until tender, then fluff the strands with a fork and toss with garlic butter, Parmesan, and fresh herbs. Or pile on your favorite tomato sauce!

Delicata Squash

• Sweet, creamy, and wonderfully convenient. Its thin skin is edible, so there’s no peeling required. Just slice, scoop out the seeds, and get roasting.

• Storage: Delicata has a shorter shelf life than most winter squash. Enjoy this one earlier in the season, generally within a few weeks to a couple of months.

• Our favorite preparation: Cut into half-moons, toss with olive oil, salt, and pepper, and roast until the edges are caramelized and crispy. Hot honey drizzle for the win.

Acorn Squash

• With its deeply ridged, acorn-shaped exterior and mildly sweet, nutty flesh, this squash is a fall favorite for good reason. Its natural bowl shape also makes it perfect for stuffing.

• Storage: A moderate keeper, generally lasting around one to three months when properly cured and stored.

• Our favorite preparation: Halve, scoop out the seeds, brush with butter, and roast with a little maple syrup and cinnamon. Stuff the halves with wild rice, caramelized onions, and herbs for a full meal.

Butternut Squash

• Sweet, rich, and silky, butternut is one of the most versatile squash in the bunch. Its dense flesh makes it perfect for soups, purées, roasting, and just about anything that calls for a cozy fall flavor.

• Storage: An excellent keeper! Properly cured butternut can often last three to six months in cool, dry storage, making it a great candidate for saving a little fall sunshine for winter.

• Our favorite preparation: Roast cubes with olive oil, salt, and smoked paprika until golden and caramelized. Toss into grain bowls, salads, tacos, or straight into your mouth while standing over the sheet pan. We won't tell.

Honeynut Squash

• Think of honeynut as butternut's smaller, sweeter cousin. With its petite size, deep orange flesh, and concentrated sweetness, this little squash packs a lot of flavor into a small package. It's especially lovely when you want a personal-sized portion without a mountain of leftovers.

• Storage: Honeynut stores fairly well, though usually not quite as long as a top-notch butternut. Plan to enjoy it within a few weeks to a few months, depending on curing and storage conditions.

• Our favorite preparation: Halve lengthwise, scoop out the seeds, brush with butter or olive oil, and roast cut-side up until tender. Finish with flaky salt and a little drizzle of maple syrup. Simple, sweet, and practically dessert.

A Few Winter Squash Storage Tips

Winter squash gets its name because many varieties can keep us eating well into the colder months, not because they need to live in the refrigerator!

• Keep whole, uncut squash in a cool, dry, well-ventilated spot.

• Avoid storing them somewhere damp or freezing, and keep an eye out for soft spots.

• Use thinner-skinned delicata and acorn squash earlier; save well-cured butternut for later.

• Once cut, wrap or cover the squash and refrigerate. Use within several days.

Storage life depends on the variety, how mature the squash was at harvest, how well it was cured, and where it’s kept. Check on your squash every so often, and remember: the best storage plan is often just to eat them! If you get a soft spot - don’t toss the whole thing out, just cut around it!

BONUS CONTENT:

Don't Toss the Seeds! Roasted Squash Seeds Two Ways

Before you compost those squash guts, take a minute to rescue the seeds. Roasted squash seeds make a crunchy little snack, a salad topper, or a perfect excuse to keep picking at something while dinner cooks. Seeds from different winter squash vary in size and texture, but most can be roasted using the same basic method.

The Basic Method

1. Separate: Scoop the seeds from your squash and pull away as much stringy pulp as you can.

2. Rinse: Give them a good rinse in a colander.

3. Dry: Pat dry with a towel. The drier they are, the crispier they'll get.

4. Season: Toss with about 1 teaspoon of olive oil or melted butter per cup of seeds, plus your favorite seasonings.

5. Roast: Spread in a single layer on a baking sheet and roast at 300°F for about 20–35 minutes, stirring occasionally, until golden and crisp. Smaller seeds may finish sooner, so keep an eye on them. Let cool before snacking.

Sweet: Maple Cinnamon Crunch

For every cup of seeds, toss with:

• 1 teaspoon melted butter or olive oil

• 1 teaspoon maple syrup

• ¼ teaspoon cinnamon

• A pinch of salt

Roast as directed, keeping a close eye on them since the maple syrup can brown quickly. The result is a sweet-salty, cinnamon-y snack that tastes like fall decided to make itself a treat.

Savory: Smoky Garlic & Herb

For every cup of seeds, toss with:

• 1 teaspoon olive oil

• ¼ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• A pinch of dried thyme or rosemary

• Salt and black pepper to taste

Roast as directed until crisp. These are excellent sprinkled over creamy squash soup, tossed into a fall salad, or eaten by the handful while you're waiting for the oven to preheat.

Five squash, endless possibilities, and not a seed wasted. Happy fall cooking!