Sunshine Squash

Sunshine Squash Recipes


Availability:  October-November

Storage tips: Winter Squash wants to be between 50-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 375 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of water to the pan and roast for 45 minutes or until a fork pierces easily through the skin.

How to preserve:  FREEZE:  Roast the squash as noted above and put into a freezer container and freeze.  Perfect later for soups and purees. 

  • 4 red, orange or yellow sweet peppers cut in half, seeds and stems removed
  • 4 cups sunshine squash, peeled and cut into 1-inch cubes
  • 2 cloves garlic
  • 1+ quart chicken stock
  • 1 teaspoon salt, or to taste
  • 1 lemon juiced
  • Cultured cream or sour cream or coconut milk to garnish

Turn on the broiler.  Put peppers onto baking sheet.  Put under the broiler for 10 minutes or until blackened.  Remove and put into sealed plastic bag for 10 minutes.  Remove skins and chop.

In large pot add squash, roasted peppers, garlic, stock, water, and salt.  Bring to a boil and reduce heat to simmer until squash is tender.  Blend.  Add juice of the lemon right before serving.  Garnish with cream of choice.  Serve hot.