Our winter treasures

It’s been a good year for squash!

I spent some time this morning salvaging a bin full of butternut, buttercup, delicata, mini hubbard and Sweet Meat squashes that had developed soft spots due to excess moisture. When our youngest son Jake came home from school this afternoon, he noted the wafting fragrance of the squash cooking in the oven — three trays of it — and declared sarcastically, “It’s been such a long time since we had squash, I can’t WAIT for lunch!”

It’s true that I have been trying out a lot of recipes. I want to have several on hand to share with customers at the Farmers’ Market on Saturday. It’s also true that I love squash, and look forward to winter and a wide selection of colorful squashes, each famous in its own way for their filling, warming, nourishing role in our holiday meals and into the cold winter. Last night we cooked Roasted Delicata Squash with Fresh Cranberries, and maple syrup drizzled over the top. Even Jake agreed that it was delicious. And then there was the Autumn Gold Soup we had for lunch. He liked that one, too.

Give these recipes a try! You can order squash from us online or pick it up at the Farmers’ Market on Saturday.