Spaghetti Squash and Delicata Squash are the first to ripen in early September. Acorn, Kabocha, and Butternut come later in the fall and store late into the winter. We typically hold pie pumpkins for Halloween week and Thanksgiving week.
Winter squash will store at room temperature for at least a month.
Store for several months in a cool (50-55 degrees) and dry location.
You may also roast and mash squash to freeze for later use.
- Most basic cooking method: cut in half carefully lengthwise, scoop out the seeds. Place flesh down in a baking dish. Bake at 350 degrees for 30- 60 minutes depending on size.
- Most winter squash has a tough skin and it's best to peel before cooking or scoop out the flesh after cooking. Delicata is one squash that has very tender, edible skins.
- If you have trouble cutting raw winter squash, you can bake it in the oven whole until it softens, let it cool, then cut off the skin or scoop the flesh out.
- Mash any cooked squash with butter or olive oil, salt & pepper.
- Add chunks to stews and soups.
- Butternut squash are a good substitute for pumpkins in pie.
- Add butter and maple syrup or brown sugar when you're baking squash.
- Cook squash chunks along side roasting meats
Root 5 Farm Winter Squash Recipes
Kabocha Squash Soup
Roasted Spaghetti Squash with Kale
Spaghetti Squash with Tomatoes and Basil
13 different ways to prepare Spaghetti Squash
Simple Roasted Delicata Squash
Classic Pumpkin Soup (can also substitute Butternut)
Homemade Pumpkin Pie
Simple Roasted Winter Squash
Stuffed Acorn Squash (with sausage and apple)
Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing
Roasted Acorn Squash with Chipotle and Cilantro
Roasted Winter Vegetables
Butternut Squash Rosemary Rissotto
Chicken Soup with Winter Squash and Cabbage Greens