Delicata ~ Introduced in 1890s. Delicious, creamy sweet potato like taste. Delicata has a fine grained, light orange flesh steamed or baked.
Delicata has a very tough skin which makes if perfect for baking on coals, on the grill or to just simmer in its on juices while in the oven.
Delicata has a very tough skin which makes if perfect for baking on coals, on the grill or to just simmer in its on juices while in the oven.
Early Acorn ~ Orange-yellow flesh is sweet, nutty and has a smooth texture. Medium sized dark olive-green acorn shaped fruit with deep ribs. Classic baking squash. Try it with some butter and Bud's maple syrup for a true Michigan side dish.
Guatemalan Blue ~ Grown by South American Indians over 1000 years before Columbus. Elongated, slate blue fruits with lighter striping. Inside is deep orange flesh with a smooth texture and delectable sweet, fruity flavor. Try it roasted or baked, whole or in slices, fried, or pureed for pies and soups.
Lakota ~ This gorgeous squash is much more than a decoration. A superior baking variety, it has fine-grained flesh with an enticing, sweet, nutty flavor. Once a staple variety of the Lakota Sioux people, it has not been widely available until recently. This widely-adaptable winter squash stores well.
Musquee de Provence ~ Thick, deep orange, moderately sweet flesh. In France cut wedges are sold in supermarkets and farmers' markets for cooking. Decorative. Late maturity. Long storage.
Sweet Fall ~ This squash is so rare, that we may be one of the few to grow it this year, as the only seed supplier is sold out. Flavor so sweet, it only needs butter and salt before serving. Rare heirloom from the 1930s.
Waltham Butternut ~ Light tan-colored winter squash with small seed cavities and thick, cylindrical necks without crooks. The flesh is smooth-textured and has a unique sweet flavor, particularly after 2 months' storage. This 1970 AAS winner is still deservedly the most widely grown full-size butternut.
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