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I consider winter squash a vital contribution to my winter diet. They can withstand light frosts but should be harvested and brought indoors before hard frosts. Harvest by cutting the stem two inches from the fruit, wipe the outside skin clean and cure the squash by storing at 13°C (55°F) in a warm dry place.
Pictured here is ‘Burgess’ buttercup, blue Hubbard, New England pie pumpkin, ‘Delicata’, ‘Black forest’ kabocha buttercup and spaghetti squash. I use these diverse varieties in many different recipes; simply baked for 25 minutes with or without a filling and served as a side vegetable or added as an ingredient to soups, lasagnas and casseroles.