There has been some really incredible squash this fall. I discovered varieties that I have never cooked with before. I really like the ones that Genesis Growers is offering. Two of the varieties are Pink Banana and Long of Naples. These squash are really big! Both of them have an intense color and flavor. It’s like butternut squash on steroids! They are easy to work with and are great for making soup. I like to add toasted pumpkin seeds and popcorn to dress up the soup adding texture with the crunch!
OK, so you bought a giant beautiful squash to make soup but your not feeding 40 people what are you going to do with the rest of it. A fun idea is to make a “pumpkin pie” and substitute the roasted squash for the pumpkin. It will work great with the traditional pumpkin pie spices. Another suggestion is to slice the squash and roast it at 400 degrees until its golden brown and tender. Then, brush it with equal parts honey and butter just when it’s done. Put it back in the oven for a few minutes to marry the flavors.
If you want to buy these and other varieties of heirloom squash you can go to Green City Market on Saturdays at the Peggy Notebaert Nature Museum in the winter between 8 – 1. Genesis Growers also offers a CSA.