3 essentials for next year. Butternut squash, Acorn squash and Kabocha squash. These are a few of the squash which will be grown on the farm next season. Each have their own unique flavors and range of dryness.
I remember when we first received a Butternut from a local farmer friend. Anthony, age 6 was so excited as it was given to him! I've always been a fan and decided to go simple and bake it with dinner. Well what a shocker. The difference in taste from the usual store bought "conventionally" grown was amazing. This local "natural or traditional" grown squash tasted like candy! It was sweet, melt in your mouth goodness. Yum. Yum. Yum. The kids loved it, "More please!" We went right back the next day for more and were quite disappointed when we ran out for the season. Unfortunately the store bought just could not compare.
So if you are able to get to your local Farmer's market check out their squash. It's easy to bake, just cut in half, scoop out the seeds, place cut side down in water and bake at 350 until easily forked, roughly 45 minutes depending on your size of squash. Serve with butter, salt and pepper. Once you find the variety you love there are many other recipes out there, this is just the easiest "go to" I know of.
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