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As the days grow shorter and the air turns crisp, our fields begin to yield some of fall’s most comforting treasures—winter squash. Butternut, acorn, and spaghetti squash aren’t just delicious now—they’re perfect candidates for long-term storage and cozy meals all winter long. Winter squashes are culinary workhorses, packed with vitamins A and C, fiber, and rich in flavor!   Butternut Squash  has a sweet and nutty flavor with a smooth texture and a subtle earthy base that pairs beautifully with warm spices like cinnamon, nutmeg, and sage. Acorn Squash  has a mildly sweet, slightly nutty flavor, more neutral than butternut, making it more adaptable & great for stuffing or baking with maple syrup or savory fillings. Spaghetti Squash  has more of a mild, earthy taste with stringy “noodles” that pair well with robust sauces like marinara, pesto, or creamy Alfredo. Harvesting Winter Squash   When to Harvest:  Pick squash when rinds are hard and can’t be scratched with a fingernail. Stems should be dry, and colors should be deep (e.g., butternut’s tan, acorn’s dark green). Know your local frost date since it's important to harvest before the first frost date.   How to Harvest:  Cut squash from the vine with pruners, leaving 2-3 inches of stem to prevent rot. Handle gently to avoid bruising. Storing Winter Squash   Winter squash are storage champs, but proper care is key to longevity:   Curing:  Curing is recommended to get the longest shelf life out of your squash, but be aware that it needs to be checked regularly to prevent over drying, causing cracks, or high humidity, causing soft spots. Cure for 10-14 days in a warm, dry place (75-85°F) with good air circulation to harden the skin and enhance flavor. Place them on a slatted surface, not touching. Curing is not necessary if buying from the store.   Storage Conditions:  Store in a cool (50-55°F), dry place with 50-70% humidity, like a basement or garage. Avoid stacking to prevent rot.   Shelf Life: Butternut: 2-6 months Acorn: 1-2 months Spaghetti: 1-3 months     Tips Check weekly for soft spots or mold; use any damaged squash first.    Don’t store near apples or pears, which release ethylene gas and speed spoilage.   Freeze cooked squash puree in airtight containers for up to 6 months if you can’t use it in time. Using Winter Squash: Cook Now or Freeze for Later?   For immediate use , the most popular methods are roasting or steaming squash. Roasting: Cut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast at 400°F for 40–45 minutes until fork-tender.  Steaming: Peel and cube squash, then steam for 10–15 minutes until soft. Best For: Quick sides, baby food, or prepping for soups.   Want ready-to-use squash for soups, stews, or baking? Try freezing and enjoy for up to a year (except spaghetti). Raw method: Peel, seed, and cube. Freeze on a baking sheet, then transfer to bags. No need to blanch. Cooked method: Roast, puree, and freeze in portions. Great for baby food, pies, or creamy soups.

Here on the farm, we love celebrating seasonal ingredients in ways that feel both nourishing and practical. Today, we’re sharing two of our favorite acorn squash recipes: one that leans into warm spices and maple sweetness, and another that’s stuffed with savory goodness for a satisfying meal straight from the oven. Savory Stuffed Acorn Squash with Sausage, Apples & Sage Prep Time: 15 minutes | Cook Time: 45-55 minutes | Total Time: ~1 hour Ingredients (Serves 4): 2 medium acorn squashes, halved and seeded 1/2 lb ground sausage (pork, turkey, or plant-based alternative) 1 medium apple (e.g., Honeycrisp or Granny Smith), diced 1 small onion, finely chopped 1-2 cloves of garlic, minced 1 cup cooked wild rice, quinoa, or breadcrumbs 2 tablespoons fresh sage, chopped (or 1 tsp dried sage) 1/4 cup grated Parmesan or cheddar (optional) 2 tablespoons olive oil Salt and pepper to taste   Instructions: Prep Squash : Preheat oven to 400°F. Brush acorn squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Make Filling : In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Cook sausage, breaking it up, until browned (5-7 minutes). Add onion and garlic; cook until soft (3-4 minutes). Stir in diced apple and sage; cook for 2-3 minutes. Mix in cooked rice, quinoa, or breadcrumbs. Season with salt and pepper. Stuff Squash : Flip roasted squash halves cut-side up. Spoon sausage mixture into each half. Sprinkle with cheese, if using. Bake Again : Return stuffed squash to the oven for 10-15 minutes until heated through and cheese (if used) is melted.  Serve : Garnish with extra sage or a sprinkle of nuts. Pair with a green salad or roasted vegetables for a complete meal.   Notes: For a vegetarian twist, swap sausage for mushrooms or lentils, abundant at local markets in September Baked Maple Acorn Squash Prep Time: 10 minutes | Cook Time: 40-50 minutes | Total Time: 50-60 minutes Ingredients (Serves 4): 2 medium acorn squashes, halved and seeded 2 tablespoons butter (or vegan alternative) 2-3 tablespoons pure maple syrup (local maple syrup, if available) 1/4 teaspoon ground ceylon cinnamon or nutmeg (optional) Salt and pepper to taste Optional: Chopped pecans or walnuts for crunch   Instructions: Prep Squash : Preheat oven to 400°F. Cut acorn squashes in half (stem to tip) and scoop out seeds with a spoon. (Save seeds for roasting!) Season : Place squash halves cut-side up on a baking sheet. Add 1/2 tablespoon butter and 1/2-3/4 tablespoon maple syrup to each half. Sprinkle with a pinch of salt, pepper, and cinnamon or nutmeg (if using). Bake : Roast for 40-50 minutes, until flesh is tender and edges are caramelized. (Test with a fork for doneness.) Optional Crunch : Sprinkle chopped nuts over the halves in the last 5 minutes of baking. Serve : Scoop out flesh or serve in halves as edible bowls. Pair with roasted meats, grains, or a fall salad.