The winter squash harvest begins in early fall, and during this time, Mother Nature does not disappoint. The varieties, shapes and flavors are numerous, and several local farms harvest squash all winter long. We source ours from local farms including Full Belly Farm, Terra Firma Farm and Riverdog Farm. If you’re in the mood for baking, mashing, puréeing, stuffing, grilling, roasting, or toasting, there’s a squash for every occasion! Consult our Squash Primer to find your favorite variety:

1. Kabocha Squash
   • Green to bluish–gray color
   • Deep–yellow flesh
   • Rich and sweet flavor
   • Dry and flakey when cooked
   • Seeds can be roasted
2. Delicata Squash
   • Small and elongated with dark green striping
   • Soft–textured for easy cutting or chopping
   • Tastes similar to sweet potatoes and corn
   • Creamy texture
   • Seeds are great for roasting
3. Spaghetti Squash
   • Small, watermelon–shaped and yellow–skinned
   • Look for ones that are bright yellow
   • Mild, nutty flavor
   • Flesh separates, resembling noodles when cooked
4. Butternut Squash
   • Beige in color and shaped like a bell
   • Sweet nutty taste
   • Similar in taste to pumpkin
   • Excellent roasted, toasted, or puréed for soup
5. Carnival Squash
   • Looks like acorn squash with orange spots and dark green vertical stripes
   • Yellow flesh is excellent baked or steamed
   • Flavors of sweet potato and butternut
6. Acorn Squash
   • Shaped like an acorn
   • Sweet, slightly fibrous flesh
   • Seeds are great for roasting
7. Sweet Dumpling Squash
   • Resembles a miniature pumpkin with cream–colored skin and green specks
   • Sweet and tender orange flesh
   • Perfect for baking and stuffing