| Green Acorn | Pretty well known, a little dry. Tastes best with brown sugar and margarine. We prefer some of the other varieties. |
| Butternut | The variety we grow is an improved type for better taste and a smaller seed cavity. Fairly moist and sweet. |
| Green Kabocha | Sweet, nutty, dry, Fred's favorite (figures). |
| Blue Hubbard | The classic New England squash, Grandma's favorite. Excellent flavor, a little on the dry side. |
| Buttercup | Northeast classic. Rich, moist, flavorful. Mary's favorite. |
| Banana | Named for its shape not flavor. We prefer it with brown sugar and butter. |
| Spaghetti | When cooked the flesh has a "spaghetti" appearance. Some can be quite bland, but ours has a richer flavor. |
The ideal temperature range is 50- 55 degrees. Although not necessary, you may want to wipe the fruit off with a very light bleach solution to kill impending bacteria or fungal infections. Check often for soft spots and use those fruit as soon as possible. We have kept squash under these conditions through late February. (March into April really but nobody quite believes that)
Cut into halves or quarters depending on size. Scoop out seeds. Bake like you would a baked potato, wrapping in foil if you prefer. Bake at 350 degrees until tender, depending on piece size you can figure 60 to 90 minutes.
Cooked squash may be frozen for later use. Simply place in freezer Ziploc. Remember to date and label the bags.
Simply pour into a 9 x 14 inch baking dish, (if you've doubled the recipe), after you've sprayed it with cooking spray, unless it's a non stick pan. Bake time is the same. Enjoy!
Last updated Oct. 27, 2010