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Store in a cool, dark place. Properly stored winter squash can last for months! 

Winter Squash

Sold in store only 

 Acorn Squash

  • small in size, around 1-2 pounds, with orange-yellow flesh and thick, dark green/orange skin.

  • Acorn squash has a mild, subtly sweet and nutty flavor. 

  • Baked, roasted, steamed, sautéed, or even cooked in the microwave.

Buttercup Squash

  • Oblong with an inedible dark green rind that has green-gray stripes. It has firm, orange flesh.

  • Buttercup squash has a sweet, creamy flavor 

  • Steaming and baking 

 Butternut Squash

  •  pear-shaped & has a smooth, cream-colored exterior with bright orange flesh 

  • This is the sweetest variety of winter squash.

  • Roasting, sautéing, purées or soups.

 Carnival Squash

  • Orange-, yellow-, and green-striped exterior and yellow flesh.

  • Sweet, mellow-flavored squash, Has a buttery texture when cooked.

  • Roasting can make it sweeter, but carnival squash can also be steamed or puréed.

Delicata Squash (sweet potato)

  • Small & cylindrical. It has thin cream/yellow-colored skin with green stripes, and orange-yellow flesh.

  • Creamy flesh & a mild flavor

  •  Baked, roasted, sautéed, or steamed. Also ideal for stuffing.

Hubbard Squash

  • One of the largest varieties of winter squash. It has a hard, firm grey exterior

  • Rich, sweet pumpkin flavor.

  • Cooking, baking & especially great for making pie.

 White Acorn Squash (mashed potato)

  • Oval-shaped, cream-colored. Stringy, yellow or cream flesh.

  • Mild-tasting, buttery.

  • Roasted, baked, steamed, or puréed

Spaghetti Squash

  • Cylindrical shape, firm cream - yellow exterior.

  • When you cook the squash, the flesh resembles spaghetti. A gluten free pasta alternative! 

  • Tender, chewy texture, & a very mild flavor.

  • Roast or steam it, then scrape out the strands & eat it like spaghetti.

Sweet Dumpling Squash

  • Small yellow squash, with bright orange & dark green stripes

  • Starchy and sweet

  • stuffing and roasting.

Honeynut Squash

  • Looks like a tiny butternut

  • Very sweet & buttery

  • Roasting, sautéing, purées or soups.


  • Peel the squash and remove the seeds 

  • Slice the squash into1-inch cubes

  • Spread the cubes on a parchment-lined baking sheet in a single layer. Freeze.

  • Transfer the frozen squash to a zip-top bag or container

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