At The Great Pumpkin Patch, we have so many varieties that it can be a bit overwhelming. We are breaking down barriers and taking the guesswork out of shopping for pumpkins and squash. They aren’t just for your doorstep anymore; we want it on your table. We’ve got tips and videos to help you appreciate the bounty of flavor in our beloved cucurbits.
Look for these signs throughout our Cucurbit Market. We have paired them with some of our favorite squash to simplify your shopping experience.
Put on an apron, grab a loved one and get ready to bring variety to your table.
Here at The 200 Acres, we believe that many memories are made in the kitchen. That’s why we’re including a few of our all-time favorite recipes for you to try at home. We have many more recipes to fill your kitchen full of enticing aromas. Check out our newly updated cookbook, The Pumpkin (and Squash) Eater – 3rd Edition.
Squash Variety: Australian Butter
- 1 Australian Butter squash
- 1T. olive oil
- 2 T. balsamic vinegar
- salt and pepper
Cut squash into 2” wedges and peel. Scrape away the seeds. Preheat oven to 400°F. Mix together oil and vinegar in a large bowl, add squash and toss to coat. Place the pieces in a shallow baking pan lined with a sheet of heavy-duty foil and sprinkle with salt and pepper. Roast 30–40 minutes, or until fork tender.
Seriously, just roast them! Cut squash into cubes, wedges, slices, or rings. Drizzle with cooking oil. Season with Lawry’s, garlic, Cajun seasoning, brown sugar, butter or pepper. Bake at 400° for 20–45 minutes until fork tender. Baking time will vary according to size.
Squash Variety: Small Wonder
- 1 Small Wonder spaghetti squash
- 1 /2 tsp. white pepper
- 1 /2 cup all-purpose flour
- 1 T. butter
- 1 /2 cup grated parmesan cheese
- 1 T. salt
Halve squash and scrape out seeds. Cover each half with plastic wrap and microwave for 7–8 minutes or until tender with a fork. Fork out strands of the squash into a large bowl and combine with flour, cheese, salt and pepper. Melt butter in a large frying pan over medium heat. Drop spoonfuls of the squash mixture into the frying pan and press with a fork into 3” diameter flat cakes. Cook until the bottoms are lightly brown (2–3 minutes), turn and brown the other side.
Larger squash can seem daunting, that’s why small is the perfect place to start. Using one of the cucurbit’s ribs as a guide, cut the squash in half, scoop the seeds out and bake or microwave until fork tender. Add your favorite seasoning to taste, and voilà! Delicious!
Squash Variety: Tetsukabuto
- 1 package plain gelatin
- 1 /2 tsp. cinnamon
- 2 /3 cup brown sugar
- 1 /2 tsp. ginger
- 1 /2 tsp. salt
- 1 (1 /4 cups) Tetsukabuto puree
- 1 /2 tsp. nutmeg
- 3 egg yolks
- 1 /2 cup milk
Cook all ingredients over medium heat, stirring constantly until it boils. Remove from heat, cool. Meringue: 3 egg whites (for meringue) 1/2 cup sugar Prepare meringue using 3 egg whites (whipped) and gradually add sugar. Carefully fold meringue into cooled ingredients. Pour all into baked pie crust. Chill pie until set (about 2 hrs). Garnish with whipped cream.
These are the tried and true best squash for pie, and our favorites, too. They will make your fall dessert amazing. Take it home, drop it, scoop the seeds out and bake. Once the cucurbit is baked, scoop out the flesh, puree, then add it to your favorite pie recipe.
Squash Variety: Kakai
- 1 Kakai pumpkin
- salt and pepper
- olive oil
Cut Kakai squash in half and remove the seeds from the fiber. Place the seeds on a cookie sheet and drizzle with olive oil. Add salt and pepper (or your favorite seasoning) and toss to coat. Bake at 400°F for 6–10 minutes. Roasted seeds are great to sprinkle on salads or soups.
Roasted seeds are a healthy snack alternative and are easy to prepare. Drop the squash, scoop out the seeds and spread them on a baking sheet. Drizzle with oil and sprinkle with salt. Bake at 400° for 6–10 minutes. Devour, come back, get more squash. Repeat.
