Mixed Winter Squash box includes delicata, butternut, mini kabocha, acorn, spaghetti, and tetsukabuto
Delicata (3-4 month storage)- What makes delicata so unusual and so delicious is its thin edible skin. No peeling necessary!
Flavor: Sweet potato, buttery
Preparation: cut in half, scoop out seeds, cut into strips and bake with oil and salt until soft! Can also pan fry until soft and add to frittatas, stir fry, etc.
Butternut (3-6 month storage)- The quintessential winter squash- can be used in savory dishes such as soups, stews, casseroles, and curries, as well as sweet ones such as pies, cakes, and muffins
Flavor: sweet and nutty
Storage: 3 to 6 months
Preparation: Butternut is so versatile. It can be baked and eaten skin on. It can be roasted and then made into creamy soup. It can be roasted cubed with other veggies for a medley.
Tetsukabuto (8+ month storage)- Its Japanese name means "Iron Helmet" and is our toughest, longest storing squash. Yet, quite possibly, the most delicious as well. Kabocha and butternut cross.
Flavor: Very sweet, brown butter, hazelnut
Preparation: Cut in half, scoop out seeds, bake. Then scoop out flesh and use in savory dishes such as soups or in sweet baked dishes such as pies. Pleasantly starchy flesh.
Spaghetti (2-3 month storage)- A winter squash with a flesh that forms translucent spaghetti-like strands when cooked.
Flavor: very mild, slightly sweet
Preparation: Bake or steam, then pull strands from skin with a fork, and use like angel hair pasta!
Winter squash stores best out of the fridge at 50 to 55 degrees with 60 to 70% humidity. The best place we have found to store squash is in the cool back room of the house, in a lightly heated garage, or just the furthest away point from a heat source in your home.
Mixed Winter Squash box includes delicata, butternut, mini kabocha, acorn, spaghetti, and tetsukabuto
Delicata (3-4 month storage)- What makes delicata so unusual and so delicious is its thin edible skin. No peeling necessary!
Flavor: Sweet potato, buttery
Preparation: cut in half, scoop out seeds, cut into strips and bake with oil and salt until soft! Can also pan fry until soft and add to frittatas, stir fry, etc.
Butternut (3-6 month storage)- The quintessential winter squash- can be used in savory dishes such as soups, stews, casseroles, and curries, as well as sweet ones such as pies, cakes, and muffins
Flavor: sweet and nutty
Storage: 3 to 6 months
Preparation: Butternut is so versatile. It can be baked and eaten skin on. It can be roasted and then made into creamy soup. It can be roasted cubed with other veggies for a medley.
Tetsukabuto (8+ month storage)- Its Japanese name means "Iron Helmet" and is our toughest, longest storing squash. Yet, quite possibly, the most delicious as well. Kabocha and butternut cross.
Flavor: Very sweet, brown butter, hazelnut
Preparation: Cut in half, scoop out seeds, bake. Then scoop out flesh and use in savory dishes such as soups or in sweet baked dishes such as pies. Pleasantly starchy flesh.
Spaghetti (2-3 month storage)- A winter squash with a flesh that forms translucent spaghetti-like strands when cooked.
Flavor: very mild, slightly sweet
Preparation: Bake or steam, then pull strands from skin with a fork, and use like angel hair pasta!
Winter squash stores best out of the fridge at 50 to 55 degrees with 60 to 70% humidity. The best place we have found to store squash is in the cool back room of the house, in a lightly heated garage, or just the furthest away point from a heat source in your home.
