Winter Squash will see you through the winter doldrums with intense color and power packs of nutrition! You’ve come to the right place for yours, because studies show that organically grown winter squash is best for you, since it picks up soil’s contaminates quite readily if grown from less-desirable dirt. Packed with carotenoids (a group of antioxidants causing the intense pigmentation that you associate with carrots, and cause folks who consume them regularly dodge illnesses more than non-eaters), winter squash also is high in carbohydrates with anti-inflammatory properties, as well as insulin-regulating and anti-diabetic traits. So get those snow-shoes out, because you’re going to relish those brisk, snowy days with a hand from Winter Squash!


Winter squash likes it dry and kind of cool, but not cold. At home, we store ours in the pantry, hanging in one of those wire baskets to allow for air flow. Squashes like butternut and acorn store better than delicata and red kuri, so it’s best to save those for last.


Cooking & Eating Tips

Generally, you’ll want to scoop out the goop before eating winter squash. But hold onto those seeds for a tasty, healthy treat–separate the seeds from the flesh, clean them, and toast in the oven or on the stove in a dry pan, tossing regularly (careful not to burn them!). You can roast winter squash after halving it, or cut into cubes and bake them. Or you can boil, and even microwave it. In the Driftless area, some of the fun restaurants will serve winter squash as a pseudo-“bisque,” or creamy, highly seasoned pureéd soup.