COOKING WITH WINTER SQUaSH & PUMPKINS
Storage
Winter squash and pumpkins should be stored in a cool, dry place with good ventilation, such as a cellar or pantry. They can last for several months if stored properly.
Seasonality
Winter squash and pumpkins are typically harvested in the fall and can be enjoyed throughout the winter months.
Prep Tip
First, remove the stem. Then, make sure your squash is on a stable cutting board and cut it in half. Use a sharp chef’s knife and start with the tip of the knife in the squash. Remove the seeds with a spoon, then cut as needed for the recipe.
Explore Winter Squash and Pumpkin Recipes
Fall Bibb Blossom Salad
Celebrate fall flavors with this stunning Blooming Bibb Lettuce Salad from Toski Sands Market & Wine Shop! Featuring roasted maple bourbon delicata squash, juicy pear wedges, pancetta, goat cheese, cranberries, and toasted pecans, it’s a flavorful centerpiece perfect for holiday gatherings and seasonal entertaining.
Pork & Fresh Garden Stuffed Squash
Use summer or winter squash in this adaptable recipe from Danu Hof of Mancelona!
Rasta Pasta
Roast acorn squash in jerk seasoning for this great fall dish from Jermond Booze of Taste the Diaspora in Detroit.
Masala Chai Pumpkin Pie
Try this great twist on classic pumpkin pie, from Arbor Teas of Ann Arbor!
Roasted Delicata Squash Soup with Walnut & Pumpkin Dukkah
Make this warm soup and spiced garnish with Fustini’s oils and vinegars from downtown Traverse City!
Squash Bowl
Try this Squash Bowl for a nourishing meal full of local kale, acorn squash, apples and pork!
Turkish Salad
Try this recipe for Turkish Salad anytime of the year, complimented with brown butter and a garlic vinaigrette!
Braised Delicata Salad
Try this recipe for a Braised Delicata Salad, complimented with an Nduja Vinaigrette, from Littlebird in Grand Rapids, MI!
Vegan Blender Soups: Thai Red Curry Squash
Try this vegan Thai Red Curry Squash soup for warm flavor throughout the Winter!
Roasted Butter Squash with Citrus Gastrique
This recipe, demonstrated at the Royal Oak Farmers Market by Jermond Booze of Taste the Diaspora, uses Michigan-grown sweet potatoes and butternut squash.