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Michigan Squash Harvest: Your Guide to Cooking with Winter Squash
Learn how to prepare, cook, and love every variety of squash from our fields
Our fields are overflowing with squash this season — summer squash, winter squash, and even a few mystery mixes (thanks to our very busy bees). If you’re looking for Michigan farm fresh squash, you’ll find it right here at our Oshtemo farmstand.
Over the years, we’ve saved seeds from the tastiest squash we’ve grown and eaten — and now we’re seeing the results in a big way. God blessed us with a ginormous harvest, and we’re thrilled to share it with you. Whether you’re stopping by to buy squash in Kalamazoo for dinner tonight or planning ahead for fall comfort foods, we’ve got plenty to choose from.
Curious how to cook with them? No worries — we’ve put together a guide to some of our favorite varieties (and yes, we’ll work on naming the mystery ones soon).
Acorn Squash
When cooked, acorn squash has a creamy, tender, and somewhat buttery texture with a mild and slightly sweet flavor. This versatility makes it good in both sweet and savory dishes.
Benefits: Acorn squash contains antioxidants like vitamin C and vitamin A.
How to cook: Cut ends off, slice in half, remove seeds. You can bake or roast it in your oven and top it off with either savory or sweet seasonings.
Mashed Potato Squash
This white acorn winter squash is named for its creamy, fluffy, white flesh that resembles mashed potatoes when cooked. Though its flavor is milder and sweeter than traditional potatoes, it has a buttery, tender texture and can be prepared similarly to create a lower-carb side dish.
Benefits: It contains antioxidants like vitamin C and vitamin A and it provides a healthy dose of magnesium and potassium.
How to cook: Cut ends off, slice in half, remove seeds and roast or boil. Mash and add a little butter for your new healthy alternative mashed potatoes.
Spaghetti Squash
Spaghetti squash is a versatile winter squash whose flesh naturally separates into thin, noodle-like strands after cooking. It is a popular, low-calorie, and low-carb alternative to traditional pasta and is rich in fiber, vitamins, and minerals.
How to cook: Slice in half lengthwise, remove seeds. Drizzle lightly with olive oil, season as desired. Roast. Fluff the strand from inside with a fork and serve with seasoning or we like it as an alternative to spaghetti noodles (hence the name).
Butternut Squash
Butternut squash is a type of winter squash known for its sweet, nutty flavor and versatility in the kitchen. It is a fall favorite dish in our home.
Benefits: Butternut squash is packed with essential nutrients, including vitamins A, C, and K, potassium, magnesium, and fiber.
How to cook: Slice in half lengthwise, remove seeds, cut ends off, use a sturdy peeler to remove skin, cut in bite size pieces, toss with olive oil and season as desired (we like garlic, pepper, and salt), roast. Can also cook as full size halves.
Delicata Squash
Delicata squash is a variety of winter squash known for its creamy, sweet, and nutty flavor that is similar to a sweet potato. Unlike most other winter squashes, its thin, delicate skin is edible, which makes preparation much easier since you don't have to peel it.
How to cook: Slice in half lengthwise, cut ends off, optional to remove skin, scoop out seeds, cut into half-moon slices, toss with olive oil and season as desired (we like salt and cayenne pepper) , roast. Can also cook as full size halve,
Squash Those Fears
No matter which variety you try, squash is one of the most versatile and delicious vegetables you’ll find at a our Kalamazoo area farmstand. From zucchini breads and muffins to roasted acorn squash, spaghetti squash “pasta,” or our famous mashed potato squash, the possibilities are endless.
So come visit us in Oshtemo and stock up on farm fresh squash in Michigan. You’ll be taking home not just tasty produce, but a piece of our farm’s story — grown with love, care, and a little help from the bees.
