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Butternut Squash, Organic


1 each

Organic Butternut Squash

​Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It might be fall's most versatile vegetable. They are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. 

Check out the Recipes tab for ideas about how to use yours. 

Thorpe's Organic Family Farm

First-generation farmers, Mike and Gayle Thorpe, purchased the 2,300 acre farm on Route 78 in East Aurora, NY about 40 years ago when it was the site of a gravel mine and dairy. The family also owns a citrus grove in central Florida which produces citrus fruit, strawberries and melons they ship up north, and FreshFix delivers, when the ground is still frozen in Western New York. 

The Thorpes' six children - Naomi, Jeremiah, Abraham, Elijah, Abigail, and Hannah - also lend a hand on the certified organic farms. “Growing up we all helped but were encouraged to explore other career options. The farm was always my passion,” says Naomi Thorpe, who manages operations and sales.

The list of certified organic fruits and vegetables grown at Thorpes numbers in the hundreds and includes corn, greens, peppers, tomatoes and u-pick berries. They also grow grains such as organic oats, soybeans and hay for livestock. The farm is home to pigs, chickens and cows, as well as horses, goats and geese.

The Thorpes converted the farm to all organic in the late 1990s when Gayle discovered she had an allergy to treated seeds. In order to achieve the certified organic distinction, they do not use any chemical pesticides, herbicides, fungicides, fertilizers, or genetically modified organisms. In turn, this increases the soil's health allowing plants to thrive and produce food that is often more nutritionally dense than conventionally grown fruits and vegetables.

“Seeing how much my parents loved farming inspired me to stay and work here,” Naomi Thorpe says. She adds, “growing a healthy, beautiful product for customers keeps me coming back.” 

Winter squash stored in a cool dry place will last several weeks.  Squash store at ideal temperatures will even last months.  If possible, store at 50-55° in a dry spot with low humidity.  If its too cold it will suffer chilling injuries and start to deteriorate.  We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot.  Cut squash wrapped in plastic wrap will keep in the fridge for a week to 10 days.

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.

Nutrition Information
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.

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