People love to pick up our fresh Indiana produce all summer long, but what a lot of folks don’t realize is that come September, we have a whole group of delicious winter squash and pumpkins that can be used in a huge variety of delectable dishes. We have some recipes down below that show you how to cook these beautiful cucurbits in entirely new ways but first, did you know that squashes and gourds are in the same family as melons? Some, like the Jarrahdale and Blue Hubbard have a fresh cucumber-like aroma. We all know that Acorn and Butternut squash are pretty sweet, but we also have varieties like Cushaw that doesn’t have any sugar and really lends itself to savory dishes. Back in early 1900’s New England Blue Hubbard was the only gourd for making “Pumpkin Pie.” So take a look at the delicious edibles and unique decorative gourds, then pick out a recipe and see for yourself what a treasure they are.
TOP GOURD SELECTIONS
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
Flavor: aromatic and sweet with a light nuttiness that is enhanced by roasting
Flesh: pale, golden, firm flesh with slight stringiness
Fun Fact: Look for squash with a slight patch of orange which indicates maturity. too much orange means it is overripe unless it is the golden variety
TIPS FOR COOKING
Because of their hard outer shell it is easiest to soften the shell through baking. Put squash in a 300 oven for 15-20 minutes then let cool for a few minutes. Cut in half and peel the shell with a sharp knife. If you would like to use the shell as a bowl or display then bake at 250 for 20-25 minutes and scoop out the flesh with a spoon.
The sweetness of some squashes can be used to advantage without adding extra
sugar as is commonly done with brown sugar and acorn squash. The sugars of an acorn or butternut balance out the acidity of tomatoes very well and make for a rich tomato sauce in Italian cooking.
Popular Recipes
Chicken Acorn Soup
What’s autumn without soup? This Chicken and Acorn Squash soup is just what you need on a cool fall evening. It will leave you feeling warm and cozy.
Butternut Fritters
served in Cushaw
This quick and easy recipe pairs shredded butternut squash with chopped fresh sage. And allow me to be the first to tell you that you will not be limiting yourself to just one, but rather, one stack. They’re hot, crispy, salty and the ultimate way to sneak squash onto the plates of even the most veggie-averse eaters.
Asparagus with Festival Squash
served with toasted almonds
Garlic Herb Roasted Asparagus Pattypan Squash is a savory, buttery dish topped with tangy goat cheese that will make your taste buds dance!
Jarrahdale Mashed Potatoes
served in Jarrahdale Pumpkin
The Jarrahdale cooks up very well with the potatoes and
adds a light and fresh flavor. The low sugar of the pumpkin
can’t be tasted and the garlic and horseradish give a piquant
zing that spices up this old favorite.
Greek Cushaw Pie
served in Cushaw
In this dish the squash combines with the mushrooms for a really
meaty texture. Cubed Lamb would be an excellent addition for
meat-eaters. With the Feta and Kalamata Olives this is a wholesome
and hearty dish with lots of spices and plenty of flavor.
It can be prepared like Spanakopita, putting the filling
between layers of philo or it can be prepared as a casserole.
Chai Spiced Pumpkin Pie
made with Blue Hubbard Squash
Blue Hubbard has long been used for pies in New England because
of its wonderful aroma and light, fresh flavor. It has very firm
flesh, similar to a sweet potato that cooks up well in a pie. The
Chai Tea gives this pie a unique flavor that really evokes the
holiday season. I also use less sugar so the flavor of the Hubbard
can really show through. Be sure to get a tea brand that uses coriander
and black pepper in their tea.
