There are so many different types of winter squash and they are often interchangeable within recipes. Any orange squash whether dry or moist can be used in soup, pie, baked with butter, or mashed and frozen. Stringy types of squash such as spaghetti are not typically used in soup or pie, but any firm fleshed squash certainly can. They all have different flavors so experiement with using different types of squash in the same recipe until you find a favorite!
Fresh Pickled Winter Squash~ Recipe from Amber L., CSA customer
- Any sized winter squash
- Apple Cider Vinegar
- Peel the winter squash, chop in half, and remove the seeds
- Slice the squash into match stick sized pieces
- Heat equal parts of vinegar and sugar until boiling in a medium sauce pan on the stove
- While sugar/vinegar is heating up, pack the squash pieces into quart sized mason jars
- Pour the sugar/vinegar mixture over the squash and let steep for 24 hours before eating.
- Keep refrigerated and these will last for months! Serve with salad or as a side dish. Yummy!
Baked Winter Squash~ From From Asparagus to Zucchini
Winter squash is easy to bake. Slice most squashes in half lengthwise, scoop out the seeds, and place facedown on a cookie sheet. Water may be added around squash to avoid drying out and hasten cooking. Squash flesh may be basted with oil or butter. Squash will need 25 minutes to 1 hour, depending on size. Cook until very tender but not charred. Serve seasoned with salt and pepper and/or with butter.
Acorn squash is famous baked faceup with melted butter and brown sugar or maple syrup.
Savory Winter Squash Pie~ From Deaf Smith’s Country Cookbook
1 uncooked whole wheat pie crust
3 cups pumpkin or other winter squash
1 cup milk
¼ cup tamari
½ onion, chopped
3 gloves garlic, minced
2 eggs, beaten
4 Tbs. butter
4 Tbs. chopped parsley
Mix all ingredients together until smooth, and bake in pie crust at 375ºF for 45 minutes or until the pie is firm in the center.