Pumpkins, butternut, delicata, acorn, spaghetti, kabocha… They’re all hard squashes that store well and are SUPER HARD to cut open but totally worth the time and energy.  They can be sweet in pies, or savory with curries.  They store very well at a temperature slightly below room temperature, save the ones that don’t have any breaks or scrapes in the skin.

Here are some recipes to get you started cooking with winter squash.  Every squash has a slightly different flavor, but you can mix and match for most of these recipes depending on what you have on hand.

Pasta with pumpkin sage sauce

Fresh pumpkin pie

1 Comment

Thanksgiving 2014 Box | City Commons · November 24, 2014 at 8:29 pm

[…] Butternut Squash from Food Field […]

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