When the temperature drops and grilling season halts, how do Mainers cook our veggies? We roast. While we are sad to say goodbye to warm days in the yard, we welcome evenings full of crispy, cozy, comfort – in the form of roasted vegetables.
Right now, at your neighborhood Rosemont, there are bushels of local squash. We recognize that squash can be tougher than other roasting veggies to mix into your weekly menu, so our produce team has put together some tips & tricks to help you with the process.
Butternut – A classic winter specialty! Roast flesh side up and blend with some local heavy cream, garlic and herbs to enjoy a nostalgic soup on these chilly evenings.
Honeynut – Baby butternut squash, with rich orange color and improved flavor. The texture may look stringy when you roast this improved butternut varietal but it’s smooth as butter. The smaller stature of this butternut cousin concentrates a savory pumpkin-like flavor and a sweetness that caramelizes easily. A fantastic alternative to more common squashes!
Spaghetti – This is also a classic and one we’ve seen used as an alternative to pasta. Cut in half, scoop out seeds, and roast flesh side down with a little salt and olive oil. When it’s done, use a fork to scrape into spaghetti like strands.
Delicata – The winter squash that goes with everything. The classic sweetness, firm texture, and edible skin make this our utility squash of the season. Roast and enjoy on it’s own, or add to pastas, salads, or soups.
Honeyboat – Grab this improved delicata while you can! The edible skin conceals an umami-rich savory flesh that finishes sweet. Unlike it’s cousin, this has a short storage season so take advantage in these late autumn months.
Starry Night – A brand new varietal developed in Maine that is a real show-stopper at the table. The speckled green skin distinguishes this new acorn variety. It has a smoother, less stringy texture than traditional acorn squash. The buttery flesh is loaded with nutty flavors, a perfect amount of sweetness, and caramelizes beautifully when roasted.
Honeybear Acorn – A Fall staple. The appetizing fresh vegetal flavor gives way to a buttery finish. Halve, stuff with your favorite sausage mix, and roast for a truly satisfying meal.
Long Pie – This is our choice for pumpkin pie. Roast off just like any other squash but finish by scooping out the inside and blending until creamy.
Black Futsu – This squash looks really cool, with a lumpy skin, fading from blue-black to orange tan as it stores, and a smooth, deep orange flesh. The skin is edible, and the flesh is smooth, and great for roasting, frying or even pickling.
We hope this helps give you inspiration. Happy roasting!