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Pumpkin Harvest

Hard Squash

Hard Squash: Products
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Butternut

Sizes: XLGE, LGE, MED, SM
Packaging: 1 bu

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Kabocha

Sizes: XLGE, LGE, MED, SM
Packaging: 1 bu

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Acorn

Sizes: XLGE, LGE, MED, SM
Packaging: 1 bu

organic spaghetti squash Cucurbita pepo

Spaghetti

Sizes: XLGE, LGE, MED, SM
Packaging: 1 bu

BUTTERNUT SQUASH

Butternut squash is a relatively modern cultivar, first developed in the 1940s by Charles A. Leggett in Stow, Massachusetts, USA. He crossed the gooseneck squash with other varieties to produce a sweeter, easier-to-peel squash with a longer shelf life.

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Although the plant species (Cucurbita moschata) is native to Central and South America, butternut squash as we know it today is a North American innovation.

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It quickly became popular for its ease of storage, rich flavor, and culinary versatility—a favorite in soups, roasts, purees, and even desserts.

 

Key benefits

  • Extremely rich in vitamin A (as beta-carotene), great for eye and immune health

  • High in potassium, supporting heart and muscle function

  • Anti-inflammatory and antioxidant-rich

  • Complex carbs and fiber support digestion and blood sugar stability

  • Naturally low in fat and cholesterol-free

 

Fun Facts

  • It gets sweeter as it sits: Stored properly, butternut squash gets sweeter over time as its starches convert to sugar.

  • Long shelf life: Uncut butternut squash can last 2–3 months in a cool, dry place—perfect for winter storage.

  • Versatile in cuisine: Can be roasted, pureed, mashed, spiralized, or baked into pies and muffins.

  • Skin is technically edible: Though most recipes suggest peeling, the skin becomes soft and edible when roasted.

  • A favorite for baby food: Due to its smooth texture and mild sweetness, butternut squash is commonly used in homemade baby food.

KABOCHA SQUASH

Kabocha originated in South America, like most squashes, but made its way to Asia through Portuguese traders in the 16th century. It became especially prominent in Japan, where it was cultivated and refined over centuries.

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The word “kabocha” is believed to be a derivation of the Portuguese word for squash, cambója. Today, kabocha is a staple in Japanese cuisine, used in soups, stews, tempura, and desserts.

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In recent years, kabocha has gained popularity in North America and Europe due to its rich flavor and dense nutrition.

 

Key benefits

  • Very high in beta-carotene, converted to vitamin A

  • Great source of complex carbs and fiber

  • Low in calories and fat

  • Supports eye health, immune function, and blood sugar balance

  • Naturally gluten-free and nutrient-dense

 

Fun Facts

  • Eaten skin and all: Kabocha’s thin skin becomes tender when cooked—no peeling required.

  • Sweeter than butternut: Often described as having a sweet potato or chestnut-like flavor, especially after roasting.

  • Popular in Japan: Used in dishes like nimono (simmered in dashi), tempura, and kabocha no nimono.

  • Hard exterior, long shelf life: Uncut kabocha can last 1–3 months in storage.

  • Low glycemic index: A good choice for people managing blood sugar, compared to other starchy vegetables.

ACORN SQUASH

Acorn squash is native to North and Central America, where it was cultivated by Indigenous peoples long before European colonization. It is part of the “Three Sisters” planting method—corn, beans, and squash—used for centuries for sustainable agriculture.

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The variety we know today was widely grown in the 19th century and remains a classic American winter squash, especially popular in fall and holiday cooking. Unlike some other winter squashes, acorn squash is part of the same species as zucchini and yellow squash (Cucurbita pepo).

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Key benefits

  • Rich in potassium and magnesium, supporting muscle and heart health

  • Low in fat and calories, but filling due to fiber

  • Good source of vitamin C, antioxidants, and complex carbohydrates

  • May support immune health and blood pressure regulation

 

Fun Facts

  • Edible skin: The skin becomes soft when roasted, making it edible and nutritious, though some people still prefer to peel it.

  • Stuff me! Acorn squash is ideal for stuffing due to its cavity-like center—perfect for grains, nuts, and vegetables.

  • Quickest to cook: It cooks faster than denser squashes like butternut or kabocha, making it ideal for weeknight meals.

  • Color signals ripeness: A ripe acorn squash usually has a dark green skin with a patch of orange, indicating sun exposure.

  • ​American classic: Popular in Thanksgiving and fall recipes, often baked with butter, maple syrup, or brown sugar.

SPAGHETTI SQUASH

Spaghetti squash is native to Asia but was popularized in the United States and Europe in the 20th century, especially as interest in low-carb and gluten-free alternatives grew.

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While first recorded in China in the early 1900s, it became commercially popular in North America in the 1930s–40s, originally known as “vegetable spaghetti.”

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Its unique texture—fibrous strands that mimic pasta—has made it a favorite among those seeking healthier or grain-free diets.

 

Key benefits

  • Very low in calories and carbs, ideal for low-carb and gluten-free diets

  • Contains fiber for digestion and blood sugar control

  • Mild flavor makes it a versatile pasta substitute

  • Good source of B vitamins and manganese

 

Fun Facts

  • Nature’s pasta: When cooked (especially roasted or microwaved), its flesh naturally separates into strands, resembling spaghetti.

  • Low-carb crowd favorite: A popular alternative to pasta in keto, paleo, Whole30, and gluten-free diets.

  • No spiralizer needed: Unlike zucchini or carrots, spaghetti squash naturally produces strands—just roast and fork it!

  • Uncut, it stores well: Whole spaghetti squash can last 1–3 months in a cool, dry pantry.

  • Kid-friendly veggie: Many parents sneak it into meals as a fun way to eat more vegetables—especially with tomato or Alfredo sauce.

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