Best to Eat

Acorn

Cucurbita pepo

Acorn Winter Squash is a small fruit, about 1.5,lb each, that comes in many colors: yellow, white, stiped, but mostly dark green. Acorn's flesh is yellow-orange with a mild sweet and nutty flavor that’s perfect for baking, roasting, steaming, sautéing or even microwaving.

We grow the Honey Bear variety, which at just 1lb is perfect as a single serving.

Banana

Cucurbita maxima

Banana Winter Squash has orange, pink or blue skin, and vibrant orange flesh. Large and elongated, one banana squash can weigh up to 35 pounds! Considered one of the most superior, versatile types of squash, banana squash pairs well with rich, bold flavors; herbs; and spices such as curry, ginger and cinnamon.

We grow the North Georgia Candy Roster and Guatemalan Blue variety, which both ant about 10lb is very manageable.

Buttercup

Cucurbita maxima

Buttercup Winter Squash is dark green with light-green stripes and a distinctive round 'button' on the bottom. It's bright orange, somewhat dry flesh is very mild, nutty in flavor and much sweeter than other types of winter squash. Store whole buttercup squash for up to 3 months. Buttercup squash is best steamed or baked, and it works well in curry dishes. Also, because it is dry it's perfect for ravioli. Its skin is inedible and can be difficult to peel, so bake it first to soften it before scooping out the flesh to use in recipes

We grow the Bonbon and Burgess variety which is about 4lb.

Butternut

Cucurbita moschata

Butternut Winter Squash is one of the most popular types of squash. Butternut's skin is fairly easy to peel and a lot of flesh is available quickly. It is very versatile, good for soups, roasting, curry, even pie. Look up Honey Glazed Hasselback recipe, very good.

We grow the Honeynut, Metro, Rogosa Violina Gioia, Tahitian Melon (some say it's the sweetest), Butterkin and Black Futsu.

Delicata

Cucurbita pepo

Delicata Winter Squash also known as Bohemian or sweet potato squash, is mostly cylindrical in shape and features pale-yellow skin with green stripes. When cooked, its orange flesh tastes similar to sweet potatoes with an earthy flavor. Delicata squash has a rind that’s more delicate than most squash varieties, making it easy to work with. Because of its shape, delicata squash lends itself well to stuffed dishes. Delicata squash is most often roasted, steamed or microwaved. Its skin is edible, so there’s no need to remove it before cooking.

We grow the Delicata, Honey Boat (some say it's the sweetest), and Sweet Dumpling the round one.

Hubbard

Cucurbita maxima

Hubbard Winter Squash is usually large and bumpy, has very hard skin, and comes in variety of colors: orange, red, peach, green or grey-blue, almost black. Hubbard squash is best for mashing or pureeing and turning into pie.

We grow the Blue Ballet, Chicago Warted, Sweet Fall, and Red Kuri..

Kabocha

Cucurbita maxima

Kabocha Winter Squash also known as the Japanese squash. It is nutty and sweet, some consider it the best squash to eat. It can be used in curries, tempura, soups, and many other recipes. It's smaller size, about 3lb, makes it really easy to work with.

We grow the Sunshine, Sweet Jade, Tetsucabuto, Chirimen, and Winter Sweet.

Spaghetti

Cucurbita pepo

Spaghetti Winter Squash - If you’ve been searching for a low-calorie alternative to pasta, this is it. Spaghetti squash is often cylindrical in shape with pale to bright yellow skin. Once baked, you can scrape the flesh into strings that resemble spaghetti. The noodle like squash is crunchy and tastes great with many sauces.

We grow the regular Spaghetti, Small Wonder, and Millionaire which is round and produces the crunchiest of 'noodles'.

Pie pumpkins

Cucurbita pepo

Pie pumpkins - Also called sugar pumpkins, pie pumpkins are not the pumpkins you carve for Halloween. Like their larger counterparts, they have bright orange skin, but pie pumpkins are small and round with bright-orange flesh. Sugar pumpkins have a classic pumpkin flavor. You can puree them to make your own pumpkin pie from scratch, but note that the texture will be a bit more fibrous than pies made with canned pumpkin. You can also use them in savory recipes such as curries and soups.

We grow Winter Luxury Pie, Cinnamon Girl, and Dickinson (Cucurbita moschata) which is the original pumpkin for pies and for canned pie filling.