Winter Squash

Discover the classic fall flavor of premium acorn squash! These distinctive ribbed beauties offer mildly sweet, nutty flesh with a smooth, tender texture and hints of pepper and butter. Their naturally sweet flavor intensifies when roasted, making them a perfect canvas for both sweet and savory preparations.
Sourced from traditional Amish farms in Lancaster County, Pennsylvania, these squash are grown using time-honored farming methods passed down through generations, ensuring exceptional quality and flavor.
Best for roasting – cut in half and stuffed with grains, nuts, or sausage for a complete meal. Perfect for side dishes where their natural sweetness pairs beautifully with brown butter, maple syrup, or savory herbs. Excellent for soups where they add creamy texture and mild, comforting flavor.

Experience the sweet, nutty richness of premium butternut squash! These beautiful golden beauties offer creamy, smooth flesh with naturally sweet flavor and hints of caramel and brown butter. Their dense, fine texture makes them incredibly versatile for both savory and sweet preparations.
Sourced from traditional Amish farms in Lancaster County, Pennsylvania, these squash are grown using time-honored farming methods passed down through generations, ensuring exceptional quality and flavor.
Best for roasting – their natural sweetness caramelizes beautifully when roasted whole or cubed. Perfect for soups and purees where their smooth texture creates velvety, restaurant-quality dishes. Excellent for fall baking in breads, muffins, and even pies where they add moisture and natural sweetness.

Spaghetti squash with mild, slightly sweet flavor and unique stringy texture that separates into pasta-like strands when cooked. A versatile, healthy alternative to pasta or delicious on its own. Locally grown for peak freshness.
Flavor & Texture: Mild, slightly nutty, sweet. Tender yet al dente texture, naturally separates into spaghetti-like strands.
Culinary Uses: Toss with marinara and Parmesan, sauté with garlic butter and herbs, use as base for carbonara or pesto, top with meat sauce, stir-fry with vegetables, make squash boats stuffed with cheese and veggies, or serve as a low-carb pasta substitute.
How to Prepare:
Preheat oven to 400°F
Cut squash in half lengthwise, scoop out seeds
Brush cut sides with olive oil, season with salt and pepper
Place cut-side down on baking sheet
Roast 40-50 minutes until tender
Use fork to scrape flesh into strands
Serve with your favorite toppings
Storage: Store whole in cool, dry place for 1-2 months. Once cut, refrigerate up to 5 days.

**Meet the sweetest winter squash you'll ever taste!** These adorable mini butternut cousins from Lancaster County farms pack incredible honeyed flavor into a perfectly sized package. Each 1-2 pound squash has concentrated sweetness that's off the charts – no added sugar needed! Simply halve, scoop out seeds, and roast cut-side down for 30 minutes until tender. The creamy, caramelized flesh is perfect as a side dish, stuffed with grains and vegetables, or pureed into the most luxurious soups. One squash serves 2-4 people perfectly!

This cream-colored beauty with distinctive green stripes is a game-changer in the kitchen. Unlike other winter squashes, delicata's tender skin is completely edible when cooked - no peeling required! Simply slice, remove seeds, and roast for a sweet, creamy flesh that tastes like a cross between sweet potato and butternut squash.
Perfect for busy weeknight dinners, delicata roasts in just 20 minutes and pairs beautifully with everything from sage and brown butter to maple syrup and pecans. Rich in vitamins A and C, plus fiber and potassium, it's as nutritious as it is delicious.

Black Futsu is an heirloom Japanese pumpkin with attractive, deeply ribbed, bumpy skin that cures from deep black-green to a warm orange buff color. Edible skin, and fine, nutty-flavored flesh. Great roasted, fried in tempura, pureed in pies or soups, or pickled!

This Japanese winter squash is a revelation - incredibly sweet with a dense, almost fudgy texture and rich, chestnut-like flavor. If you think butternut is sweet, kabocha will blow your mind. The deep orange flesh is drier and less watery than other squashes, giving it an almost creamy, potato-like consistency when cooked.
The dark green skin is completely edible once cooked and adds beautiful color to dishes. One medium kabocha yields generous portions - a little goes a long way because it's so satisfyingly rich and filling.
How to use: Roast wedges skin-on with olive oil and sea salt until caramelized - the natural sugars create incredible browning. Perfect for curry, soup, or purée into the silkiest squash soup you've ever tasted. Cube and roast for salads, mash for a naturally sweet side dish, or stuff and bake whole. The dense flesh holds its shape beautifully in stir-fries and braises. Try it tempura-style - Japanese restaurants use it for a reason.
Prep tip: Microwave whole for 3-4 minutes to soften the skin before cutting. Store whole in a cool, dry place for 2-3 months.