Squash, Squash, Squash. Who knew there were so many different kinds? We keep growing them all, because they're all just that good. Some are best for soup, some for casseroles, some for eating on their own. Let us tell you about the different varieties we grow...
A small, watermelon-shaped variety ranges in size from 2 to 5 pounds. It has a golden-yellow, oval rind and a mild, nutlike flavor. When cooked, the flesh separates in strands that resemble spaghetti pasta! The yellowiest Spaghetti squash will be the ripest and best to eat. To prepare spaghetti squash, cut in half lengthwise and remove the seeds, then bake or boil it until tender. For fast preparation, wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh, and serve. Sprinkle with parmesan cheese and Italian seasoning for a tasty change – Delicious!
The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray or orange skin, and taper at the ends. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's an excellent choice for pies. Hubbard squash can be successfully stored for 6 months. Wipe rind with a bleach water mixture to inhibit mold from growing while you store it.
Beige colored and shaped like a peanut. This is a moist squash and tastes similar to sweet potatoes. It has a bulbous end and pale, creamy skin. The fine, deep-orange flesh has a sweet, nutty flavor. This squash is perfect for soups and casseroles.
One of our favorite baking squashes, it's easy to slice into halves and fill with butter. An acorn squash has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn we also sell a multi colored variety. Regardless of the color of skin, all acorn squash taste very similar.
This squash has a sweet and creamy orange flesh. It is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace sweet potatoes in most recipes. The flesh tends to be drier than some squash, but smothered in butter and sprinkled with salt, buttercup is the perfect addition to any meal.
CLICK HERE for a favorite Davison Family Squash recipe