Louisa Enright's Blog

Mainely Tipping Points

Turkey Tracks: Fall Squashes

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Turkey Tracks:  November 14, 2014

Fall Squashes

I get such a kick out of passing my kitchen counter and seeing the fall squashes assembled there.

I’ve learned the hard way that squashes keep best in a warmish room–not a cold room.  Last year, Melody Pendleton gave me a large pumpkin that sat on the counter until early spring.



The big guy is, as those of you know who read this blog at all, a Blue Hubbard.  I’ve successfully grown a few over the past years.  But not this year.  Our summer was way too cool and rainy for squashes of any sort.  Anyway, the hubbards are fabulous keepers.  You can, even, cut chunks out and put the rest in a cool spot (which I don’t really have) and it will keep as long as you work away at it within a few weeks.

The long bright orange one and it’s mate, the long green one are pie pumpkins.  I’ll cut them in half, scoop out seeds, and roast them.  Soon.  Then I’ll freeze them.  I like to let all of these squashes sit a bit before cooking them as the “sugar off” and get really sweet

The tan butternut is a common squash in grocery stores and a winter staple.

The striped yellow squashes are Delicatas  They are more fragile and need to be eaten early.  I like to slice them in half, scoop out the seeds, and then slice the halves into strips and roast them.  I like to use red palm oil and lots of garlic.  And I often mix them with a lot of other roasted fall veggies of all sorts.

The green round squash is a buttercup.  It’s a dense, sweet squash that I like to cut up and pair with the last of the green tomatoes chunked up, some red onion chunks, some small potatoes chunked up.  Drizzle all with UNREFINED coconut oil, throw in garlic and fresh rosemary and roast at about 375° until soft and beginning to char at the edges..  Turn once with a spatula about 5 minutes in to coat everything with the oil and turn once more in about…30 minutes?

The purplish round veggies are rutabagas.   I use them like I would a potato.  They are delicious peeled, chunked up, cooked in water until soft, smashed, with lots of raw butter and salt and pepper.  Sometimes I also use them in the turnip, parsnip, carrot, onion/leek, garlic mixture I grate up and lacto-ferment.


Written by louisaenright

November 14, 2014 at 2:07 pm

One Response

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  1. Like you our summer season here in Western Washington is often too cool to grow big squash to maturity. My favorite is Red Kuri.

    Caroline Sullivan

    November 14, 2014 at 5:10 pm

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