As we work alongside our children to harvest and store the winter squash, I am annually reminded to be thankful that our children have grown into another year. I am grateful for a hard-earned barn full of food to feed ourselves and our farm members. These squash become our winter bread and butter, money in the bank if other crops fail. The reality is that times are more modern, more comfortable even, and we aren't entirely dependent on the fall harvest for survival. In the short time we have before the rains, the winter squash harvest provides a lesson and reminder to remain genuinely thankful in times of plenty.
The Thelma Sanders Sweet Potato Squash, an heirloom variety, can be eaten with the skin on, making preparation time a breeze.
Simply slice squash in sections, drizzle with honey, and sprinkle nuts and cranberries on top.
Bake in the oven at 350° for 20-30 minutes.
Thelma Sanders Sweet Potato Squash
½ Squash per person
Salt to taste
Winter squash is also a staple for our farm members during winter months. It’s a nutritious, healthier starch option that is shelf stable for months and delicious roasted, sautéed, stewed, mashed or pureed. Our favorites are butternut, acorn and Hubbard. Spaghetti squash is an excellent low-carb option for those who want to replace pasta. An older farmer introduced us to the easiest winter squash variety: Thelma Sanders sweet potato squash (not a sweet potato) is like an acorn with a very thin skin. Just one cup of cubed squash far exceeds the daily dose of vitamin A, an important nutrient needed for healthy skin and eyes. They are perfect for a quick dinner or side option because you do not even have to peel them.