At Quinn farm, we offer multiple varieties of squash. They usually start around the third week in September and they can last until the first frost. You can either go and pick them yourself, or you could purchase them in our Farm Shop.
The acorn squash has a dark green skin, pale golden flesh that has a aromatic and sweet flavour with a light nuttiness that is enhanced by roasting. It’s a good source of vitamin C, iron, fiber and thiamine. Look for squash that has a small orange patch, which indicates maturity (too much orange means it’s overripe).
Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.
The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups.
This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. It is small, and has an oblong shape, and has lemon-coloured skin with green or orange stripes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed. The thin skin is also edible.
The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular.
The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies.