Lots of squash and pumpkins, P.Cooper photo

Lots of squash and pumpkins, P.Cooper photo

The farm stands and farmer’s markets have been abundantly overflowing with multiple varieties of winter squashes and pumpkins this year. Was it the beautiful and colorful fall that lingered unceasingly this year that made me want to get out and visit many produce places, or was it the autumn recipes and foods which included pumpkin everything that sent me seeking different types? I don’t care, just glad I took some time to ‘go squashing’ with a friend. I like this new verb phrase. We went in search of a cornucopia of different varieties, hoping to find a new favorite and quite possibly a new addition for next year’s vegetable garden.

Honey Nut Butternut Squash, A new find! P.Cooper photo

Honey Nut Butternut Squash, A new find! P.Cooper photo

We did find a new squash we love! Honeynut Butternut, (Cucurbita moschata), is a mini squash,  developed by the Plant Breeding and Genetics department at Cornell University.  Honeynut squash is a combination of butternut and buttercup squash types. It is only about one to one and half pounds, dark tan and adorable. The inside is darker orange than standard butternut and a bit denser and sweeter like a buttercup squash. Being smaller in size, it bakes more quickly than a larger three-pound butternut. It is still a butternut, which the squash vine borer pest avoids, which is good news for me. I will be growing this variety next year. Seed is available through Harris, Rene’s Garden and High Mowing seed catalogs and online. Probably other companies will be selling this wonderful squash also.

Peanut Pumpkin aka Galeux d’Eysines. P.Cooper photo

Peanut Pumpkin aka Galeux d’Eysines. P.Cooper photo

Another unusual find was the Peanut Pumpkin. (Cucurbita maxima “Galeux d’Eysine”).  It was developed in France in the Eysine region during the 19th century. The peanut looking growths on the outside skin are formed from hardened sugars that weep out of the skin. It is very decorative and is very edible with a rich pumpkin flavor. The more warts on the outside, the sweet the flesh will be on the inside.

Blue Hubbard and Waltham Butternut. P.Cooper photo

Blue Hubbard and Waltham Butternut. P.Cooper photo

Blue Hubbard Squash,(C. maxima)  is an odd, large shape and uncharacteristic grey color. They are best baked in the oven, as they tend to be watery when peeled and boiled. They are hard to cut open, even dangerous to attempt. We heard the best way to open them is to drop out of the car onto a driveway and they split right into pieces. The person passing on this tidbit of advice didn’t plan it that way, but it works. Blue Hubbard plants are highly attractive to the pest cucumber beetle. The plants have been used as a perimeter trap crop surrounding the field or cash crop of other species of squash. When the cucumber beetles fly into a field of  squash, they will stop at the blue hubbard first for a glorious feast. The farmer or grower can then spray only the blue hubbard to kill the cucumber beetle since almost all will be feeding there, and keep the other squash inside the perimeter beetle free. The blue hubbard squash was not intended to be harvested, only used as a sacrifice crop. Blue Hubbard plants are fast growing and strong, quickly replacing any leaves damaged by the cucumber beetle’s feeding. I am glad some farmers grow blue hubbard as the intended crop and do harvest their fruits. Perhaps these farmers do not have many cucumber beetles in their fields. Lucky them!

Acorn and Butternut Squash, P.Cooper photo

Acorn and Butternut Squash, P.Cooper photo

Traditional and commonly found Butternut(Cucurbita moschata) and Acorn (Cucurbita pepo var. turbinata), squashes are ripe and plentiful. A great starchy vegetable filled with vitamin A. Acorn squashes are perfect vessels for filling with sausage stuffing or grain mixtures.

Spaghetti and Buttercup Squash. P.Cooper photo

Spaghetti and Buttercup Squash. P.Cooper photo

Spaghetti squash is a thin-skinned winter squash with flesh the pulls apart into strands resembling spaghetti once it is cooked. Microwave or bake, then top with favorite sauce or seasoning. The taste is rather bland, reminiscent of zucchini to me, but a good base to carry other flavors. It is not a great storage squash, but easy to grow.

squash 2014

Baked Winter Squash. Photo P.Cooper

Have a squash tasting party to share your finds and new recipes tried. Perfect way to celebrate the fall.

-Carol Quish