Winter Squash Info

Here is some cooking & storage info, and individual squash descriptions.

A favourite harvest – winter squash take so long to grow and convert all the summer’s sunshine into sweet starch such a nutrient-rich food, it’s amazing to eat them while thinking of planting those little seedlings in early June!

Cooking:  The simplest way to cook squash is to slice it (rings, wedges, or cubes), scoop out the insides, and roast at 425 degrees or steam it for 30-40 minutes.  You can cut them raw, or pre-bake and then slice them.  If roasted, use olive oil and turn/stir a few times (and roast with garlic and onions/leeks!).  If steamed, cook until soft but not mushy…unless you’re blending it up to make soup.  One simple method is to cut the squash in half lengthwise and roast in 1” of water, face-down for about 20 minutes or until soft (425 degrees).  If you like, you can then turn it right side up, drizzle some olive oil and brown the top to finish it off.

Acorn, Kabocha, and Butternut are excellent for any baking (including recipes that call for “pumpkin”) – check out our delicious Butternut Spice Cookie recipe here. Also, squash can be used as an egg substitute in vegan recipes!

Nutrition:  Squash is one of the easiest vegetables to digest and makes a delicious, filling dish.  It is low in calories, a great source of vitamins A and C, beta carotene, iron and riboflavin.  The flesh is sweeter than summer squash, with a nut-like flavor.   The growing period is longer than summer squash, giving it plenty of time to soak up the sweetness of the sun.  

Storage:  Squash can be eaten “fresh” after harvest, or cured for long-term storage.  Our bulk sale squash has been cured.  Once cured, ensure your squash is wiped clean & dry, and store in a cool dry spot out of the sun and with good air circulation (e.g. a garage or a cool room). 

How long do they last?

A long time!  In our damp climate we need to store well and inspect regularly, but here are what we believe to be conservative storage times for our squash.  They do tend to last longer than this – we’ve eaten all varieties well into the Spring!

Acorn: 2-3 months (until mid-end Dec)

Spaghetti: 2-3 months (until mid-end Dec)

Kabocha: 3-4 months (until Dec-Jan)

Butternut: 4 months (until Jan)

Delicata: 4-5 months (until mid-end Feb)…or even longer!


Classic Green & “Carnival”

Acorn squash has deep ridges, orange  flesh, and a sweet flavour (especially if you leave the skin on).  Great for cooking whole or halved, or cut into wedges.  Eat the skin!  Excellent for scooping out the flesh to make pie or mashed squash, either savoury or sweet.


Sweet, nutty tastes similar to pumpkin; amazing in soups, roasts, desserts… This is what is usually in a can of “pumpkin” for pumpkin pie, because it has the most flesh per squash.  Eat the skin!

Kabocha, green (no red this year)

Widely used in Asia, Kabocha has a dry, fluffy, chestnut-like texture and a very sweet, nutty flavour.  It’s used in tempura, stews, and desserts.  Best steamed or roasted with a bit of water to keep it moist.  Eat the skin!


Sweet, rich, creamy & delicious!  Delicata is the easiest to cut (slice into ¼” to ½” thick rings), they cook quickly, and are generally small enough to be used up in a single meal.  Eat the skin! Can also be cut in half lengthwise for a “boat” shape.


Mild, stringy flesh with a light, slightly sweet flavour that makes a great no-carb spaghetti, but really shines as a simple side-dish.  Scoop the “noodles” out of the skin, or eat them right out of the “squash-bowl”. Cook thoroughly (best with olive oil!) so the flesh “caramelizes” and takes on a deep flavour.  Do not eat the skin.