Here is your share from the amazing garden of plenty!

Winter Squash – Choice of Delicata, Festival, Turk’s Turban and Spaghetti
Pattypan Squash
Salad Mix
Mixed Cherry Tomatoes
Colourful Carrots
Herb Choice – Parsley, Thyme, Oregano or Purple Basil
A winter squash is called a winter squash because you can keep it through winter. More specifically, these winter squashes may keep for at least 3 months. Customers last year managed to keep some winter squashes of mine until the spring! You can use these to decorate your home until you decide to eat them one day.

The Delicata squash is a neat one – it is actually a bit sweeter and nuttier than a butternut and the best part is that you can easily eat the skin when you roast it. Normally you would need to peel the skin.

The Festival squash tastes like the Delicata but is in the interesting shape of an Acorn squash.

Spaghetti Squash is one many know for it’s stringy flesh.

Turk’s Turban, as one CSA member noted, reminds us of that black covered Harrowsmith Cookbook! It has that bizarre shape and is often used for decorative purposes, but can be baked or roasted the same as any winter squash.

Roasted Delicata Squash
Preheat your oven to 400 degrees F. Take your squash and slice it in half lengthwise. Scoop out the seeds and perhaps save them for roasting. Next slice the halved pieces like half moons. Put on a cookie sheet and brush with olive oil and sprinkle with salt and pepper. Roast squash slices for about 25 minutes, flipping them every 10 minutes or so until nice and tender and browned. Eat the skins… these things are like candy. You can do the same thing with the Festival Squash…

Roasted Delicata Squash

Roasted Winter Squash Seeds
Remove seeds from the winter squash. Soak them briefly in water, and try to get the squash flesh off. Dry them on paper towel. Toss seeds in olive oil and season with salt and pepper and perhaps some hot sauce/cayenne. Bake in oven at 350 degrees F until crispy. I burnt mine a bit, but they tasted delicious anyway… check out these Delicata seeds…

Roasted Delicata Seeds

Roasted Root Vegetables
I don’t have my own photo of this, but an easy and very tasty side dish is a simple roasted “root-fruit” mix. You simple cube up things like winter squash, beets, potatoes, potatoes, onions, (and parsnip and rutabaga, when they are ready!) and toss them in a bowl. Drizzle and mix with some olive oil, coarse salt and cracked pepper. Lay the cubes out on a pan thin * if you lay them thick, they get mushy instead of crispy. Bake on a fairly high heat – 400 degrees F for about 25 minutes, depending on your cube size. Roast until golden and crispy. This recipe is so easy and tasty that my 84 year old grandmother added it recently to her repertoire.

What your roasted root veggies may look like…