Squash at Hutchinson Farm Photo: A Selection of Squash, David MacTavish, Hutchinson Farm, Burlington, ON, September 26, 2012 Squash, the autumn vegetable. Along with all our great pumpkins and gourds, we also grow an exciting array of squash, from the tiniest "Sweet Dumplings" to the humongous "Heavenly Hubbards".

• In season
  Mid September - October.
  
  
• Purchasing tips
  Don't eat squash too early in the season. Squash needs a few frosty nights to bring out the sugars and flavours. Choose squash that are very firm. Avoid squash with nicks and abrasions for long term storage. Wash whole prior to preparing.
  
  
• Storing at home
  Keep in a cool place. We keep squash in our unheated garage -some varieties last well into the new year.
  
  
• Cultivars for 2013:
  

	Buttercup	A classic squash, noted for it's smooth, dry flesh.
	Butternut	The standard cooking squash.
	Crookneck	"Heirloom Butternut"
	Celebration	A cream coloured pepper squash with orange stripes. New for 2012.
	Cream of the Crop	White skinned pepper squash. We've yet to taste one that is as good as regular pepper squash, but it does look great in thanksgiving arrangements.
	Cushaw	Best to use this one decoratively, although it has an abundance of seeds.
	Delicata	Sweet Potato squash
	Grey Ghost	Similar to Australian Blue pumpkins, the flesh is silky smooth.
	Guatemala Blue	Blue Banana: The best looking Blue Banana squash we grow, but we think Sibley tastes better.
	Heart of Gold	Pepper/Acorn: Cream with green ribs. Introduced in 2010, it quickly became one of our favourites. Looks like Sweet Dumpling (H of G is bigger, more pointed end, slightly yellower)
	Heavenly Hubbard	Hubbard: Excellent keeper, the biggest squash we grow. Smooth and dry.
	Kamo-Kamo	Cultivated by the Maori of New Zealand.
	Pepper	Also known as Acorn squash, an Ontario classic.
	Red October	Hubbard -a mini red variety
	Sibley	Blue Banana A Blue Banana squash originally from Missouri. This was our hands down favourite squash of 2011.
	Spaghetti	The stringy flesh looks like, and can be used just like spaghetti noodles.
	Sunshine	Buttercup: Orange-red 2004 All American Selections winner
	Sweet Dumpling	Our favourite plate sized squash. Beautiful teacup shape.
	Sweet Mama	New for 2012 Looks like a green buttercup, with rounder sides, and no "turban"
	Table Gold	Orange skinned pepper squash, use decoratively (poor flavour)
	Turks Turban	Gorgeous to look at

• Pepper Squash Guide
  We've got lots of different varieties. How do they compare?
  
  
• Preserve
  Cooked squash may be frozen.
  
  
• Classic Uses
  Squash has a multitude of uses, from soups to muffins, but baked squash is the traditional use.
  
  
• Baked Squash
  Wash the whole squash, slice in half (that's the hard part), remove seeds, place cut-side down on a cookie sheet and bake at 400ºF approx 1 hr, or until a knife slips in.
  The best squash is delicious plain. Traditionally served with butter and brown sugar.
  
  
• Squash Tomatillo Soup