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Farmer's Market Squash

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I meant to load up on the delicatas & butternuts at the farmer's market for winter storage, but just haven't gotten around to it. Now we've had several frosts and a couple of freezes which I'm sure they've been exposed to. How will this affect their taste, texture and storage? I would still like to stock up...

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  1. I think the most important thing is that they fully ripened before they were picked or the frost came. For butternuts, I look for brown streaks rather than green. If the stripes are brown, the flesh will be darker orange and taste much better.

    2 Replies
    1. re: jvanderh

      I never ever knew this thanks!

      1. re: enbell

        my pleasure :-)

    2. just an fyi...delicatas don't keep as well as the butternuts do. You should use them first.

      1. I picked up some spaghetti squash and butternut squash last weekend from the farmer's market. I already did up the of spaghetti squash (pierced shells then baked for an hour). Cut in half, seeded then made meal sized vacuum sealed bags for the freezer. Kept them a little crunchy so they would be able to be made in a variety of different ways. Will do the Butternut squashes later this week since they keep longer. Love my squash! Need to pick up some acorn squashes to do next.

        1 Reply
        1. re: boyzoma

          I do the same thing only I don't cook the squash before peeling and cutting into small chunks. I love to use them throughout the winter in soups. And periodically I grab a small handful, microwave with water for several minutes, then mix in with the dogs' dinner. They adore squash.

        2. Not really a bad thing, but in my area, some of the acorn squashes were a bit "stringier", veering slightly toward spaghetti-squash texture, even when baked well. This is the only curveball I've found (I live on the NH border). Didn't hurt taste or storage I've found.

          2 Replies
          1. re: pinehurst

            Sounds like some grower used old-fashioned varieties of acorn squash, which tended to be stringy and have lighter colored flesh than the new varieties. There has been a lot of selection away from stringiness and toward higher carotene levels in the last 20-30 years.

            1. re: Eldon Kreider

              Oh, fascinating. It was very good, and yes, flesh more yellow than orange-y. It was just an unexpected texture. Thanks for the knowledge!