Butternut Squash

Delicota Squash

Acorn Squash

Winter Squash

Butternut Squash Barley Risotto


1 small butternut squash, peeled seeded, and cut into 1 inch cubes

4 tablespoons olive oil

Salt and freshly ground pepper

4 cups chicken or vegetable broth

2 cloves garlic, minced

2 shallots, minced

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh thyme

1 cup pearl barley

1/2 cup dry white wine

1/4 cup grated Parmesan cheese


Preheat the oven to 400 degrees.  Toss the squash with 2 tablespoons of the oil and spread in a single layer on a baking sheet lined with parchment paper.  Season well with salt and pepper.  Roast stirring once, until tender and caramelized, 30-35 minutes.  Set aside.


Warm the broth in a small saucepan over low heat.  In a large saucepan over medium heat, warm the remaining 2 tablespoons oil.  Add the garlic and shallots and cook until osftened, about 5 minutes.  Add the sage and thyme and season with salt and pepper.   Stir to combine and cook until fragrant, about 1 minute.  Add the barley and cook, stirring often, until toasted, about 2 minutes.  Add the wine and cook until the wine is evaporated, stirring occasionally.  Reduce the heat to medium-low and add 1 cup of the broth, stirring often, until the liquid is completely absorbed, about 5 minutes.  Continue to add the remaining broth, one cup at a time,  allowing each addition of broth to be absorbed before add the next.


Remove from heat and stir in the squath and Parmesan.  Season to taste with salt and pepper, and serve.

Butternut Squash Pizza


1/2 lb butternut squash

4 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon minced fresh thyme

2 lbs. purchased whole wheat pizza dough

3-4 ounces soft goat cheese

1/4 cup grated parmesan cheese

1/2 cup baby arugula leaves


Preheat the oven to 350 degrees.  Halve and seed the squash, then cut into slices 2 inches thick.  Put the squash in a bowl and add 2 tablespoons of the oil, 1 teaspoon salt, 1 teaspoon pepper and the thyme.  Turn to coat well.  Pour the squash on a baking sheet and bake until fork-tender, about 1 1/4 hours.  Let cool to the touch, then cut away the skin and cut the squash flesh into bite-size pieces.  Raise the oven temperature to 500 degrees.


Flatten each dough ball and roll out reach into a disk about 12 inches in diameter.  Sprinkle 2 baking sheets with cornmeal and lay a dough disk on each one.


Drizzle each dough disk with 2 teaspoons of the oil.  Dot the oiled dough with pieces of squash and goat cheese.  Sprinkle with Parmesan.  Bake until the crust is browned and the goat cheese is slightly melted, 12-15 minutes.  Remove the pizzas from the oven and drizzle with the remaining olive oil.  Top with arugula, cut into wedges and serve warm.  

Butternut and Tahini Honey Dip with Roasted Hazelnuts


1 large butternut squash peeled and deseeded

1/2 teaspoon salt

1/4 cup tahini paste

2 1/2 teaspoon honey

1/4 hazelnuts, salted, roasted and roughly chopped


Peel the butternut or delicate squash and scoop out the seeds.  Cut into large dice, put in a heavy-bottomed saucepan with a lid, sprinkle with the salt and cover.


Place the saucepan on the stove on a very low heat and warm for 10 minutes.  After ten minutes, lift the lid and give the squash a good stir, the cover again and heat for another 10 minutes.  Repeat 4 or 5 times until the cubes break down and turn into a puree.  You want to stop cooking once the squash has formed a thick paste with no visible water content.  


Remove the. Pan from the stove and add the tahini and honey,  Mix well and allow to cook.  Before adjusting the flavor with more honey or salt.  


Sprinkle the hazelnuts over the dip just before serving.  Serve with apple or pear slices or crackers.  

Cinnamon-flavored Acorn Squash with Coconut


2 tablespoons olive oil

1/2 teaspoon cumin seed

2 dried red chile peppers, stemmed

One 1-inch-long piece cinnamon stick

2 bay leaves

1 cup chopped red onion

1 1/2 pounds peeled and diced acorn squash

1 teaspoon ground coriander

1 tablespoon light brown sugar

1/2 teaspoon salt

1/2 cup dried, grated, unsweetened coconut flakes

1/2 cup water

1/4 cup chopped fresh cilantro


Heat the oil in a large, heavy skillet over medium-high heat.  Add the cumin seeds, dried chiles, cinnamon stick, and bay leaves and fry briefly, 1 minute.  Add the onion and cook, stirring frequently, until golden brown, about 5 minutes.  Add the squash, lower the heat to medium and cook, stirring constantly to prevent sticking, 5 minutes.  Add the coriander, brown sugar,  and salt and cook for another 2 minutes, until the squash has softened.  Add the coconut and stir to break up lumps and blend it into the squash.  Add the water.  Cook for 2 to 3 minuses, stirring occasionally to prevent sticking.  Taste for seasonings, and adjust if necessary.  Discard the bay leaves and cinnamon.


Garnish with chopped cilantro before serving.  

Stuffed Vine Leaves with Winter Squash, Rice and Pine Nuts


50 pressed or preserved grape leaves

1/4 cup olive oil

1 large onion, finely chopped

1 pound acorn or turban squash

1/3 cup arborio rice

1/2 cup pine nuts, toasted and roughly chopped

8 sprigs fresh oregano, leaves finely chopped

8 sprigs fresh tarragon, leaves finely chopped

Sea salt and freshly ground pepper


To Serve

1 cup yogurt 

Grated zest and juice of 1 lemon

1tablespoon olive oil

Sea salt and freshly ground pepper 


To prepare the fresh vine leaves:


Select the 40 best leaves and set the remaining 10 leaves aside.  Bring a saucepan of water to a boil.  Add the leaves and cook 30 seconds for preserved leaves and 5 minutes for fresh.  Drain and pat dry with paper towels.


To Make the Stuffing


Heat the olive oil in a deep pan over a medium heat and sauté the onion for 3 minutes until just translucent.  Add the squash and cook for 5 minutes.  Add the rice, combining it well with the other ingredients, then stir in the pine nuts, oregano and tarragon, and season.  Cook for 10 minutes to parcook the rice.  


To Make the Parcels


Lay out a cooled, blanched leaf shiny side down, and place a small amount of the squash mixture in the center - just enough to comfortably wrap the leaf around the mixture.  Fold the bottom edge nearest you over the filling, the fold in the two sides and tightly roll away from you into a neat parcel.


To Cook the Vine Leaves


Line the bottom of a medium-sized saucepan with 4-5 of the reserved unblanched leaves.  Arrange the stuffed vine leaves, seam side down, in the prepared saucepan, keeping them nice and tight in layers.  Arrange the remaining unbalanced leaves on top of the stuffed parkls.  Add just enough water to cover.  Weigh the parcels down with a plate to keep them in place.  Simmer over gentle heat for 45-50 minutes.


To Serve


Combine the yogurt, lemon and olive oil, and season.  Serve the stuffed vine leaves warm or cold, accompanied by the lemon and yogurt sauce.

Delicata Squash with Rosemary, Sage and Cider Glaze


2 medium delicata squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper


Peel the delicate squash, cut it lengthwise in half and scrape out the seeds with a spoon.  Cut each piece in half again and cut crosswise into 1/2 inch thick slices.  


Melt the butter in a large (12 inch) skillet over low heat.  Add the sage and rosemary and cook stirring until the butter just begins to turn golden brown (3 to 5 minutes).  Do not brown the herbs. 


Add the squash to the skillet, then the apple cider, water, vinegar, and salt.  Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glazed and the squash is tender, 20-30 minutes.  Taste and season with pepper and additional salt if needed.



Jerry Traunfeld, Herbfarm Cookbook

Butternut Squash, Date and Hazelnut Muffins


This is a lovely “healthier” version of muffins.  The are not overly sweet, but you can increase the yum factor by brushing the tops with melted butter and sugar after they come out of the oven.


        1 small butternut squash

        3 eggs
1/2 cup orange juice

        1/2 cup melted butter

        1/2 cup white sugar

        1/2 cup brown sugar

        1 cup whole wheat flour

        2 cups all-purpose flour

        1 1/2 teaspoons baking powder

        1 1/2 teaspoons baking soda

        1 1/2 teaspoons ground cinnamon

        1/2 teaspoon salt

        1/2 teaspoon nutmeg

        1/2 teaspoon ground cloves

        1/2 teaspoon pumpkin pie spice

        1/4 cup chopped medjool dates (optional)

        1/4 cup chopped hazelnuts (optional)



Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.


Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel. 

Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.


Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.


Spoon batter into prepared muffin cups to about 1/2 to 2/3 full. 

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 


900 Alabama Street

Bellingham WA 98225

Open 9 AM to 5:00 PM Daily

Contact Us

© Garden Spot Nursery 2020