Squash, winter | CUESA

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Squash, winter

Long before the Mayflower settled on Plymouth Rock, Native Americans were cultivating varieties of our favorite fall symbol: winter squash. The different members of the Cucurbita family (squash, pumpkins, and gourds) became a mainstay for early colonists as both a food and medicine. The terms winter and summer squash originate from a time when seasons were more crucial to survival. Winter squash is harvested during the fall when their rind hardens and can be stored until spring, lasting through the critical cold months. Today, winter squash is available year round and can be found in various colors, sizes, and flavors. The most well-known varieties include butternut, spaghetti, and acorn squash, but local farmers are helping us explore the lesser known members of the winter squash family, bringing the adorable sweet dumpling and the warty heirloom, Galeux D’Eysines, to market.

In Season

October, November, December

Recipes with Squash, winter

Nani Kobi Ne Kola Nu Shak (Butternut and Brussels Sprouts Curry)

Shanta Nimbark Sacharoff, Shanta’s Backyard Kitchen

Fall Vegetable Hash

Evan Bloom, Wise Sons Jewish Delicatessen

Roasted Brassicas with Freekeh, Cashew Cheese, and Honey Harissa Vinaigrette

Banks White, The Brixton & Rambler

Winter Vegetable Paella

Mat Schuster, Canela Bistro & Wine Bar

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »