Squash, Autumn Frost - Certified Organic, BC

Autumn Frost Squash

Autumn Frost is one of those winter squashes that's almost too pretty to eat—but definitely worth eating.

With its deeply ribbed shape and dusty, frosted-looking skin, Autumn Frost looks decorative enough for the fall table. Inside, you'll find rich orange flesh with a sweet, nutty flavour that's excellent anywhere you'd normally use butternut squash.

Why You’ll Love It

• Sweet, rich, nutty flavour

• Dense, smooth orange flesh

• Beautiful enough to double as fall décor

• Excellent for roasting and soups

• A versatile winter squash for sweet or savoury recipes

• Stores well, so there's no rush to use it

Great For

Roasting, soups, curries, purées, pasta sauces, risotto, muffins and baking.

For the simplest preparation, cut it in half, scoop out the seeds and roast until the flesh is tender. Scoop it straight from the skin and add butter, salt and pepper—or use it anywhere you'd normally reach for butternut squash.

Storage

Keep whole winter squash in a cool, dry place with good air circulation rather than in the refrigerator.

Once cut, refrigerate and use within several days.

Build Your Basket

Pair with onions, garlic and sage for a savoury soup or pasta, or add apples and maple syrup if you're taking it in a sweeter direction.

It also makes a great base for a squash curry with onions, garlic and greens.

Good to Know

That beautiful dusty colour isn't a sign that anything is wrong with your squash—Autumn Frost naturally develops its distinctive frosted-looking skin as it matures.

And like many winter squashes, you don't necessarily need to eat it right away. Properly cured winter squash can be stored for later, and some varieties actually become sweeter and better eating after some time in storage.

How to Stretch This

Roast the whole squash while you've already got the oven on.

Use what you need for dinner, then refrigerate the extra cooked flesh for soup, pasta sauce, muffins or a quick purée later in the week. Cooked squash can also be frozen for future meals.

And don't forget the seeds—clean and roast them with a little oil and salt for a crunchy snack.

Autumn Frost Squash • Winter Squash