No More Empty Pots proudly participates in the statewide “Harvest of the Month” program, celebrating locally grown and seasonal foods. Each month, we highlight a Nebraska-grown item, encouraging the community to taste, explore, and learn more. This January, we’re featuring Winter Squash. Joining in celebrating the flavors of Nebraska and the importance of eating local!
Colorful, flavorful, and nutrient-packed, Winter Squash can be roasted, mashed, or added to soup. Winter Squash have hard skin and a fleshy inside. They should be heavy and free of spots. To cure winter squash after picking: hold at 70-80 degrees for 10-20 days, then remove to a dry place at 45-50 degrees. Store up to 6 months. Store squash only if it has a stem attached, as stemless squash won’t keep well. Avoid storing whole squash in the refrigerator because the humidity causes the squash to deteriorate rapidly. Winter squash is a good source of beta-carotene, Vitamin C, potassium, and fiber.
Did you know?
Corn, beans and winter squash are known as the “Three Sisters.” Native Americans inter-planted this trip because the thrive together, much like three inseparable sisters. Each of the sisters contributes something to the planting:
Corn offers the vines of the bean plan needed structure and support.
Beans pull nitrogen from the air and bring it to the soil for the benefit of all three.
Winter squash’s sprawling large leave that protect the threesome by creating living mulch that shades the soil, keeping it cool and moist and preventing weeds.
Winter Squash grows on a vine. After pollination, the flower swells to become the winter squash that we eat. It should be harvested before the first frost in the fall. Wait to harvest when the rind is hard enough that is cannot be easily punctured by a fingernail.
Sometimes, it is helpful to wait until the stem behind to cork or turn wood and brown.
Recipe: Acorn Squash Bowls
Ingredients: Squash, applesauce, brown sugar, cinnamon
Directions: Preheat oven to 350°F. Wash squash and pat dry. Pierce the skin of the squash every three inches on the outer shell with a fork or knife. Microwave for 1 minute to soften. Remove from microwave and let cool for 2-3 minutes. Halve the squash and remove seeds. Place on baking sheet cut sides down. Cover with tin foil and bake squash for 1 hour, or until tender. To ensure thorough cooking, rotate the dish 180 degrees halfway through the cooking time. Carefully scrape out the flesh of the squash, being cautious not to tear the shell, and place scraped squash in a bowl. Reserve shells. Add applesauce, brown sugar, and cinnamon, to the bowl with the
squash and mix well. Spoon mixture evenly back into the squash shells. Return squash shells to baking sheet, cut side up, and bake 5 minutes to heat thoroughly. Serve and enjoy.
Visit the Nebraska Dept of Education Harvest of the Month website for more awesome content: https://www.education.ne.gov/ns/farm-to-school/harvest-of-the-month/#1686154497528-e54162d7-a691
