Spade & Plow's Winter Squash

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First, we want to express our gratitude to our farm community for supporting our mission to grow from unique and diverse seed varieties. By adding different varieties to our winter squash line-up, our hope is that they continue to grow in popularity as our customers try new varieties this season.


The nostalgic smell of winter squash and sweet spices chants, “Fall is here!” 

We are happy to share what we have been growing for the past three months. Honestly, we were a little worried about the effects the smoke from the California wildfires would have on production, luckily we saw little spoilage, and plenty of thriving winter squash. While winter squash is harvested in early fall, its name refers to how long you can store it. Some varieties will store longer than others, but typically they can be stored for months in a cool dark place.

In this post, we're sharing with you our unique selection of winter squash we have growing here on the farm:

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Blue Hubbard Squash:

The blueish, greenish, greyish color, large size, and lumpy exterior of Blue Hubbard Squash makes it a peculiar winter squash. Do not let it’s large size deter you from trying it. With yellow-flesh, sweet, nutty flavor, and smooth texture, Blue Hubbard makes an excellent creamy, fall soup. The Squash pairs well with savory herbs or sweet spices.


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Honeynut Squash:

While Honeynut squash looks like a pocket sized butternut, it is actually a different seed variety. A mix of butternut squash and kabocha squash, Honeynut squash has a similar taste to butternut, but its deep orange flesh is sweeter. We like to showcase their size and shape by simply roasting sliced side down for 30 minutes, or longer depending on the size. Flip the squash and brush with butter to roast for an additional 10 minutes. You might find yourself scooping the honeyed flesh down to the skin. It is that good, folks!


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Spaghetti Squash:

If you are craving comfort food, but want to skip the calories, spaghetti squash is a perfect substitute to get you through. Like many other squash, spaghetti is low-calorie, rich in dietary fiber, and antioxidants. It’s name is fitting since you can pull the flush into spaghetti-like strips. Spaghetti squash pairs well with savory spices. For a simple application, toss with butter, a pinch of nutmeg, and parmesan cheese. For more info and a satisfying recipe, check out a Spade & Plow original recipe: Spaghetti Squash with Red Pepper Sauce.


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Tetsuboku Squash:

A shallow grooved squash with mottled dark green skin, Tetsuboku squash is a specialty squash variety that was recommended by partnering chefs of Spade & Plow.  This was one of the more interesting squash to grow since it’s pollination depends on being planted next to regular varieties such as Hubbard, Butternut, and Kabocha. Tetsuboku is a sturdy squash that is perfect for curries, soups, and stews since it holds its shape and becomes increasingly sweeter the longer it is cooked. Adding Tetsuboku to coconut curries, chili, or simply slice and roast are all easy applications that will allow you to experience the unique flavor of Tetsuboku.


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Red Kabocha Squash:

Red Kabocha, like its green counterpart, has sweet orange flesh that has a sweet, buttery flavor. The texture of the flesh is smooth and fluffy. Kabocha squash is often used for  mashes, puree, and soups since it has a light and airy texture. The best application for Kabocha is to roast, cut side up, basting with butter to create a golden coating. For smaller portions, cut squash into quarters and use the same method.


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Delicata Squash:

Delicata squash are oblong shaped vegetables with edible skin and sweet flesh. The colors will vary from yellow with orange stripes to creamy white with green stripes. These squash are perfect for appetizers because they can be roasted on a sheet pan and served as a healthier version of fries. Serve with hummus, yogurt dip, or simply sprinkle with cinnamon, salt, and pepper.