The Farmstead Kitchen – Winter Squash


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Winter Squash – you either love it, or you want to love it. 

Winter Squash is an ideal local food to work into your healthy eating menus, being rich in Vitamins A, C, B6, K, as well as a great source of Fiber & Potassium. You know you SHOULD love it. You love the idea of it. Squash is easy to grow and easy to store over the winter. However, coming up with an exciting and new Squash recipe can be a struggle, as we all get tired of the quintessential stuffed squash! Here are some ideas to inspire you out of the winter squash doldrums. 

Squash and Apple Soup—– delicious & nutritious, and super simple.

Ingredients: 1 medium winter squash, 3 or 4 apples, 1 quart + rich homemade veggie or bone stock, 6 cloves of garlic, salt and pepper to taste, sage, thyme, rice wine vinegar.

Peel the squash and chop into rough chunks, and place in a cast iron skillet. Add about 1/2 that amount of apple chunks, peeled if the skin is kind of tough (as is common with stored apples.) Drizzle with a bit of olive oil, and pop in a 350 degree oven on the top shelf near the broiler.  In a separate pan on the stove top, sautee a large chopped up onion and 6 or more cloves of whole garlic. Bake the squash and apples until softened, and then sprinkle the dried herbs on top and broil for a few minutes. This browns the squash chunks a little, and toasts the dried herbs slightly. Remove from oven and let cool down. When cool, puree both the onion sautee and the roasted squash and apple chunks in the cuisinart or blender with some of the stock. Pour into a pot, add a drizzle of rice wine vinegar, salt and pepper to taste, and the rest of the stock (or more if needed to thin) and then heat to a simmer back on the stove before serving.

Squash with Chard in a Spicy Coconut Harissa Sauce


Thanks to Gourmande in the Kitchen for creating this AMAZING recipe!

We have 2 different versions of homemade harissa paste to suggest, but you can also purchase it at gourmet and ethnic grocery stores.

This simple version is from our friend Lindsay: Roast hot peppers, toast ground spices; cumin, coriander, caraway, garlic, add into processor with salt and lemon , drizzle in olive oil to thin.

This harissa recipe is from our friend Kitty: 2oz dried red chillies, salt, 2 garlic cloves, 2 tsp coriander seed, 1 1/2 tsp ground cumin, 1 tsp caraway seed, 1 tsp crumbled dried mint, Extra Virgin Olive Oil. Seed chillies and tear into pieces. Soak in warm water till soft (about 20mn). Drain and pound with mortar or process in food processor. Crush garlic with some salt. Blend dry ingredients into a paste. Stir in 2 tbsp Olive oil. Put in a jar and cover with olive oil to seal. Will last in fridge no problem as long as fully covered in oil.

Moroccan Style Squash Pilaf

This baked in the oven pilaf is absolutely perfect for a chilly spring evening! It’s our kind of recipe- not fussy and but very nourishing. Take 2 cups of basmati rice and 2 cups pureed tomatoes and put together into a casserole dish. Chop up a couple small peppers, an onion and a head of garlic, sprinkle on top. Layer on some cooked garbonzo beans (1 can/2 cups or so, ) and then an equal amount of diced raw squash. Then sprinkle on a bit of dried ginger, cinnamon, brown mustard seeds, cayenne if desired, salt and pepper. Pour another 2-3 cups of canned tomatoes on top, then drizzle the whole dish with olive oil. Bake uncovered at 350 for about an hour, until the rice has absorbed all the liquid, but before it dries out on top.

For even more unique and beautiful Squash recipe ideas, check out our Fabulous Pinterest Board!

Belle attempting to “rollover” onto our last squashes!


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