FALL SQAUSH
Fall Squash (Cucurbita) come in numerous varieties — all varying in shape, size, color, texture, and flavor! This Squash species includes fruits that have matured long enough so that their skin is hard, and their seeds are larger and tougher to eat. This differentiates them from Summer Squash (Zucchini), which have soft skin and thin seeds, despite both ripening on a vine. Check out our Fall Squash infographic below to see the varieties we cultivate!
In season: Mid-September through December
Nutritional value: Fall Squash are rich in Vitamin A, B6, C, potassium and fiber! They are also loaded with antioxidants, and heart-healthy omega-3 fatty acids as well.
Storage tips: We harvest our Fall Squash in early Autumn before a hard frost, allowing us to store them through the cooler months! Our Fall Squash varieties store best in a cool, dark, and dry place. They will hold up for 1-4 months, depending on the variety and the ventilation of your storage space. Don’t overthink it – a cabinet, pantry or storage container on the counter will do the trick!
Culinary uses: Try roasting, stuffing, pureeing, or braising these cool weather cucurbits! They are delicious when incorporated into risotto, curries, as a filling for ravioli, or when added to pasta. We personally love topping our leafy green salads with roasted cubes, or adding them to a sheet roast with other fall vegetables! Our Kabocha and Long Island Cheese Pumpkin varieties are also delicious in baked goods — all the more reason to skip the canned pumpkin from the grocery store!
