The best winter squash is grown yourself and aged a month or so. With a good butcher knife, lop off each end, then slice off the bulbous end where the seeds are, and cut the neck into two or three sections. Lay each piece on its side and cut away the hard skin vertically. Cut the seed end in half, remove the seeds, and cut its skin off the same way.
Then cut the meat into 1″-2″ chunks, steam lightly, and serve. Like bacon, winter squash needs nothing to improve its flavor.
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About lifegrower
Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
