You name it, said Lisa Leigh Bennett, marketing and public relations. We grow acorn, delicata, carnival, spaghetti, butternut and kabocha squash, which people think is a pumpkin, and they buy it for decoration. I tell them, When youre done, you can cook it with it. Squash recipes abound in the farms own cookbook filled with family favorites. A lot of people are very intimidated by squash, but its so easy to do, she stressed. Its just comfort food, Bennett described. The summer squash is great because its fresh and light, but when the temperatures get cooler, you want something more substantial. Its the taste of fall, agreed Dan Heckler of Jacks Farm in Pottstown. Its good for you. It fills you up. It looks good sitting on your counter. He grows five varieties because each one is distinctive, different in texture and flavor, ranging from kabocha with its super squash flavor to mild delicata. I actually like the delicatas, Heckler revealed. My wife will cut them in half and shell stuff them with whatevers in the fridge at the time. He loves leftovers too. We eat them cold like sandwiches, Heckler said. Ill eat them for breakfast. Another delicata fan: Larry Tse of Longview Farm in Collegeville. Its super easy, he explained. It has really sweet flavor too. Delicatas seem to be becoming a lot more popular, added the farm manager, who shared a recipe for Northern Spy kale salad with delicata squash from his restaurant days in New York City. The lemon juice in the vinaigrette breaks down the kale and makes it really tender, Tse noted. Its one of these kale salads that converts you if you dont like kale salad Trust me on that one. One last thing when talking squash this time of year: Ever notice some people say, winter squash and some call them fall? A squash by any other name is still the same, right? Heckler said with a laugh. Spaghetti Squash Alfredo 1 cups freshly grated Parmesan cup chopped fresh parsley leaves Fresh basil leaves Grape or cherry tomatoes, sliced in half Instructions Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge at a time in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cooks note: It is better to undercook if youre not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon. Use a fork to fluff and separate the squash into spaghetti-like strands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. Melt half the butter in a medium saucepan over medium-high heat.
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