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This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated.
When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow this technique.
Roast It! Peel off the skin of the squash and dice into cubes.
Lightly coat with olive oil or canola oil and your favorite herbs and spices. Place on a foiled pan and roast at 400° for 25-35 minutes. Flip the squash over once halfway through.
Mash It! Cook squash according to the recipe on the bottom right, scoop out the flesh, and mash with a fork. Season with a little salt, pepper and spices.
Roasted Squash with Lemon Tahini Sauce
This dish’s unique flavor combination combined with the beautiful colors of the squash elicited much praise at our dinner parties.
Ingredients (Serves 6):
1 large acorn squash, scrubbed
1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2" pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place acorn on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
Combine remaining 1/4 tsp. cumin, 1 Tbsp. oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
Winter Squash and Apples
We like acorn or buttercup best for this dish because they have larger cavities that can hold the apples most easily.
Ingredients (Serves 4):
2 winter squash, scrubbed
1 tablespoon vegetable oil or butter
2 apples, cored and diced
1/4 cup brown sugar
Preheat oven to 400°. Cut squash in half lengthwise, from end to end; scoop out seeds and scrape out fibers. Put squash halves into baking dish, cut side down. Put the baking dish on the oven rack and add about 1/2 inch of water to the dish. Bake for 20 minutes.
While squashes are baking, mix diced apples with the butter or oil and brown sugar. Take the squash halves out of the oven and fill each squash half with apple mixture. Place squash halves back in the dish, cut side up. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.
Winter squashes are rich in vitamin A, folic acid and potassium. The dietary guidelines recommend that adults eat 4-6 cups of red or orange vegetables (like winter squash) each week.