Adorn the Acorn

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The acorn squash, though of a winter variety, can still actually claim relation to your summer squash favorites. Its roots are tied to North America, cultivated by Native North Americans and introduced to early settlers. Most people bake acorn squash, but you can also microwave them (just poke several holes in it). Great for stuffing with a rice and veggie … Read More

Sweet Like Honeynut

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We’re excited to introduce (or re-introduce) you to one of our favorite winter squash varieties: the Honeynut! Honeynut squash is basically a mini Butternut squash and, because of its smaller size, its sweet flavor is much more concentrated. Honeynuts have been around for only about ten years, but they’ve got a really interesting story which you can read about here. Like … Read More

Black Futsu: Loving The Unlovely

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The black futsu squash is pretty darn ugly. There is no getting around it. But, don’t let the warty, greenish-grey skin put you off, these are one of the best darn squashes around. They are incredibly sweet with a hazelnut taste, plus you can eat the skin…no peeling required. The black futsu is an heirloom variety that is very difficult to … Read More

A Squash With A Story

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This week we bring you the diminutive and sweet honeynut squash. In a nutshell, the honeynut was born after the super famous chef Dan Barber challenged a Cornell University Professor in Plant Breeding and Genetics to invent a butternut-like squash that tasted good and was smaller. Two years later, the honeynut squash arrived. Now here is where the story gets really … Read More

Veggie Spaghetti

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When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great substitute for pasta. Spaghetti squash can be baked, boiled, steamed, or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. If you’re microwaving (that’s the fastest way), here’s how you do it: Cut the bottom off the spaghetti squash so you … Read More