Of Squash

Oh SQUASH It 

One of our favourite harvests is winter squash with its many varieties of colours, flavours, shapes and sizes.  It is hard to get tired of using them for making some really good food recipes. 

When choosing any winter squash from a farmer's stand, test the skin with your thumbnail. It should feel hard, solid and nearly impenetrable. The vine end should be dry and shrivelled; the small bit of vine will often fall off as the squash ripens more in storage. The base end, likewise, should feel very dry. Choosing squash that have been fully ripened and properly cured ensures your squash will keep well into the winter. 

When you are in the possession of an unripe winter squash, you can still use it in the kitchen and turn it into another delicious, super easy dish. 

Simply cut in half (or quarters) and scoop out the seeds (don’t bother saving unripe seeds for snacks, there’s no meat in them). Then cut it into 1.5 " thick slices. 

In a small bowl, mix a little garlic (mashed or dry powder), salt and oil together. Brush this mixture, coating both sides of each slice. Place on a baking sheet and grill for 3-8 minutes per side, or until the flesh is tender. This makes a great side dish for virtually any meal you are serving.

There are many ways to utilize an abundant harvest of squash. Our cookbook, From One Small Garden, has numerous recipes to use ripe winter squash and their seeds.

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