Fall has officially fallen! It seems like it happened so fast on the farm. Frosty mornings, misty days, puddles, and mud all around. Personally, I love it! And it’s made even better by the fact that this season brings some of my favorite comfort foods to go home and warm up with. I’ve been making squash everything: soups, stews, curries, salads, stuffed, roasted, mashed you name it! On that note, here are some squash-y haikus introducing some of this season’s Red Dog squash along with some of my favorite ways to eat them.  

Sweet Dumpling
Cute, plump, small and sweet
Stunning speckles can’t be beat
Roast it up and eat

I love to eat Sweet Dumplings stuffed with something yummy, usually whatever veg I happen to have left in the fridge. Often I’ll stuff it with a rice and lentil mix and top with some cheddar. I love these ones because they are the perfect personal sized squash.

Honey Boat
With skin striped and thin
Sweeter than delicata kin
This is a sure win

Now these squash are my newest obsession. We didn’t grow them last year, so they are new to me. The skin is thin and edible and they are super sweet. My favorite thing to do with these is to just slice them thin with some olive oil and salt and roast them. So simple but so yummy. 

Red Kuri
Vibrant orange-red
With this, one can’t be misled
Soups, stews, curries ahead

Another one of my favorites, and in my opinion the most versatile squash we grow is the red kuri. Pretty much anything you can think to do with squash you can do with a kuri. I love it for soups and curries, but also its great stuffed or roasted as you can also eat the skin like a delicata. Recently I’ve even been doing some baking with them, subbing them in for butternut on some cookie recipes. 

~Paige