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Published on March 09, 2016

Winter Squash

March 09, 2016

Winter SquashWinter squash comes in many varieties; spaghetti squash, acorn squash, butternut squash and pumpkin.

Farm Market/Growing Season: Autumn-Winter

Buying Tips:
Look for a hard, tough rind with stem attached. Pick a squash that is heavy in size. Avoid squash that is punctured, cut or has sunken spots.

Store winter squash in a cool, dark, dry place with good ventilation. They should keep up to a month or more. Once it is cut, you can wrap the pieces in plastic and store them in the refrigerator for five to seven days.

Use extra caution and work slowly when preparing winter squash due to cutting with a larger knife.

  • Cut squash into quarters on a stable working surface. 
  • Peel and chop to desired size. 
  • Sauté pieces for 8-12 minutes, steam for 15-20 minutes, bake halved squash for 40-45 minutes or bake cut up squash pieces for 15-25 minutes.

Key Nutrients:
Winter squash tends to be high in Vitamins A and C, calcium, potassium and folate.

Complementary Flavors:
Allspice, cloves, coriander, curry, garlic, ginger, oregano, rosemary, sage, thyme, olive oil, sunflower seed oil, leeks, onions, apple, lime, pear, toasted seeds and nuts, brown sugar, coconut milk and wild rice.

Braised Greens with Butternut Squash


  • Olive oil
  • 1 medium-sized onion (red or white), finely chopped
  • 3 cloves fresh garlic
  • 1 bundle Swiss chard, chop stems and set aside
  • 1 carrot
  • 2 stalks of celery
  • 1 medium-sized butternut squash
  • 1/2 bundle of kale
  • Sea salt and black pepper


  1. Heat stock pot to medium-low. Once hot, add about 1 Tbsp or less of olive oil and sauté the onion until golden with a light sprinkle of sea salt. Add garlic and cook until soft. Add chard stems.

  2. Add chopped carrot and celery with another pinch of sea salt and a grind or two of black pepper. Add 2 cups water to make a flavorful broth.

  3. Meanwhile, place butternut squash in toaster oven or oven for 10 minutes to soften enough to peel. Peel, cut and gut the squash - cut in 1/2” to 1” cubes - add to sauté mixture cooking on medium heat until it visually appears to be cooked but not mushy.

  4. Stack the Swiss chard leaves and roll up lengthwise. Cut into long strips.
    Do the same with the kale (usually the kale stems are very tough - if so, discard the stem)

  5. On medium heat, add cut strips of Swiss chard; as it starts to get darker in color, add the kale on top of that. Do not mix it up. After all the greens appear to be cooked down you have your delicious dish!

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