Friday was the last pick-up day at our CSA, the Farm at Moose Hill. The last few weeks offered us an official closure to summer: tomatoes were in greater abundance than there were pickers, leeks came in large, beautiful stalks of green, and then… the squash. This image features only some of our bounty. Here are five things we love about squash:
- They don’t take up any fridge real estate. Store them in a cool, dark place — any place in which they don’t receive sunlight, and they can keep for 2-3 months.
- Roasting a squash brings out their natural sugars and takes anywhere between 25 minutes for a delicata squash to 45 minutes for a butternut or acorn. Add maple syrup. And rosemary. As you wish. Roasted squash make great snacks for toddlers, too!
- Making butternut squash soup.
- Pulling apart spaghetti squash strands. Tip: don’t chop your squash lengthwise; the squash grows around its width in circles. Instead, cut the squash into 1 inch rounds, peel out the seeds, and roast the remaining flesh. You will be able to have much fuller strands of spaghetti squash when you loosen the strands from the rounds.
- One might think that scooping out the strings and seeds wouldn’t leave much squash — but there’s more than it might seem!