October! I love October on our farm. The days start out crisp and cool, and the afternoon sun brings just enough warmth that we still work up a sweat while out in the fields. Even though the days are quite a bit shorter now, we still have a lot of work to do. It’s harvest time, which means we are busy storing all of our hardier crops like winter squash, potatoes and root veggies for the winter.
One of my favorite winter vegetables to grow is acorn squash. It’s sweet, but not too sweet, and cooks up well in savory dishes as well as desserts. Despite how back-breaking the harvest can be (these guys can get heavy when you grow thousands of them!) it only takes one bite of sweet squash to ease all of the aches and pains. It’s all worth it in the end. If you are considering growing winter squash in your garden next season, I highly recommend it if you don’t grow it already.
Start planning now so you can sow your seeds next spring after the last frost has passed. Winter squash prefers warm temperatures with fertile, well-drained soil. It needs plenty of water and sun and, depending on your climate, you’ll need to grow varieties that do well in your area. I always recommend checking with local farmers or gardeners before purchasing seeds. Once your squash is ready for harvest you can whip up simple meals like these mushroom and chickpea-stuffed acorn squash. Food like this makes me so happy for autumn I can hardly contain myself.Print
A sweet-and-savory main course featuring a hearty fall favorite, farm-fresh acorn squash.
You may end up with leftover filling. It will last up to 5 days in your fridge and tastes great over quinoa, rice or just by the spoonful!
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