Squash

What a sight to behold! We know, we know—“squash from Capas” as it says on our Gulay Board, doesn’t quite capture the variety that arrives from our farmers on Tuesday night. Then you get them in your tampipi already in portions, bearing little sign of the diversity in the harvest.

So here they are in the their full sari-sari glory—with varying colors, textures, shapes, and sizes, with flesh that blushes from light yellow to deep orange, and a mouthfeel that goes from firm and somewhat flaky to finely textured and smooth. Their sweetness varies too, from mild to deep and earthy to intensely sweet. Some have thin and soft skin that you can cook with the flesh and eat, while others have thicker ones that are best chucked into the stockpot or compost (or seasoned and roasted into crispy squash chips).

And if you’re the type to find this little treasury exciting and would love to geek out with us, help us build our vegetable index! Let us know what sort of squash finds its way to your tampipi. Send us a message here or in Viber and let us know how they look and taste so we can map them and seed the best ones. And this actually goes for all the fruits and vegetables in the farm share. We already have a few subscribers sharing tasting notes with us, so if the index is something you’ll enjoy building with us, let us know!

Storage

If uncut, you can leave in a cool counter for several days. Once cut, store in a zip-lock bag and place in your crisper drawer.

Cooking Tips

Best suited for cooked applications such as baking, steaming, roasting, grilling, braising, or sautéing and can be cut in half, seeded, and roasted as is or cut into wedges or cubes and prepared. It can be added to stir-fries, casseroles, curries, and stews and also makes an excellent stuffing for enchiladas, quesadillas, empanadas, and tacos. When cooked and pureed, its smooth texture is ideal for pies, puddings, bread, or soups, and it can also be used as a substitute in recipes where pumpkin or butternut squash is called for.