Sep 21 2014
I wanted to share a few pictures of the squash available at Flying Cloud Farm http://www.flyingcloudfarm.net/ and some other varieties that I picked up from Mountain Harvest Organics http://www.mountainharvestorganic.com/index.html
The days are getting shorter, the weather is getting cooler and now there is an abundance of fall squash at the farmers markets and there are now more varieties available than ever. Some types of fall squash include amber cup, autumn cup, buttercup, carnival, delicate, butternut, gold nugget, hubbard, kabocha, sweet dumpling, turban squash and acorn.
Here in Western North Carolina, we have the native candy roaster. I have also grown the rare green striped cushaw.
Fall squash are rich in vitamin A, B6, C, E, magnesium, potassium, maganese.
Here are two wonderful guides on many of these varieties of squash that are a helpful learning tool to get yourself familiar with them:
Here is a little bit of information on the candy roaster:
Here is a little more about the green striped cushaw:
With so many squash varieties to choose from, I wanted to share some of my favorite ways to prepare them. Yesterday, I made this tasty dish at the North Asheville Tailgate Market http://northashevilletailgatemarket.org/ in celebration of the Fall Equinox. The biggest challenge is peeling the squash. Feel free to substitute one fall squash for another.
Kale and Butternut Squash Saute
Fall squash and kale are rich in vitamin A and are low in calories. Squash is rich in vitamin C and kale is a good source of calcium. Apples are rich in fiber and the phytochemical, quercetin.
1 tablespoon olive oil
3 pounds butternut squash, about 3 1/2 cups cut into ½ knobs
1/2 cup diced yellow onion
2 garlic cloves, minced
4 1/2 cups chopped fresh kale
1/2 teaspoon salt
1/2 teaspoon pepper
½ teaspoon thyme
½ cup chopped apples
4 tablespoons chopped local nuts if available
4 tablespoons crumbled local goat cheese
In a large skillet, heat oil over medium-high heat. Add squash, onion and apples. Cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes. Add kale, thyme, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat. Add cheese and nuts; toss to combine. Sprinkle with goat cheese.
Butternut Kale Lasagna
Winter Squash Soup with Black Beans and Corn
Butternut and Sage Risotto
Penne with Butternut Squash and Goat Cheese
Black Bean and Butternut Squash Quesadillas
Butternut Squash and Duxelle’s Casserole
Duxelle is a French term for finely chopped mushrooms and herbs which pair well with the fall squash.
Butternut Squash Enchiladas
I hope that you try one of these new recipes and also a new variety of squash or two from your local farmers!