This December, we celebrate winter squash. Butternut squash sit stacked neatly in my kitchen on a three-foot-long metal shelf. They wait there, precariously balanced, for me to pluck them off one by one through the winter months for soups, in tacos, on salads, and mashed. I planted these butternut squash seeds at the end of May, cared for them all season, and anxiously waited for them to ripen. Growing winter squash requires patience and faith, but is well worth it.
Although I am enjoying a bumper crop of butternuts this year from my own garden, I usually buy significant poundage of winter squash from Island farms in the fall. Morning Glory Farm sells some varieties by the 35-pound box, so now is the time to stock up! My favorite variety for long storage is butternut.
There are so many great varieties to enjoy, and Island farms have lots of great options! The dense, meaty flesh of a buttercup makes it one of my all-time favorite squashes. Last year, I tried ‘Koginut’ for the first time, and it is honestly the sweetest squash I have ever tasted. Honeynuts and delicatas are both small, and a great single-serving option. Spaghetti squash is a great replacement for actual pasta, and is delicious with tomato sauce and meatballs. Check out Island farms to see what they grew this year, and try something new!
Butternut Squash Salad
Recipe by Gabrielle Sullo
2 cups of butternut squash, peeled and cubed into ¾-inch pieces
1 cup cooked quinoa
3 large handfuls of arugula or mixed greens
¼ cup thinly sliced red onion
1 cup pomegranate seeds (about 1 small pomegranate)
1 tsp. fresh rosemary, chopped (or ¼ tsp. dried)
1 tsp. fresh thyme, chopped (or ¼ tsp. dried)
¼ tsp. salt
1.5 Tbsp. pure maple syrup
1 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
¼ tsp. salt
2 Tbsp. olive oil
Preheat oven to 400°F. Toss butternut squash, rosemary, thyme, and salt in a bowl with some olive oil to coat. Place on a lined baking sheet, and bake in a preheated oven for 15 to 20 minutes. Let cool for 10 minutes before adding to salad.
Place all salad ingredients in a medium serving bowl and set aside. In a small bowl, whisk dressing ingredients together, and salt to taste. Dress salad right before serving, and enjoy.