Tetsukabuto Squash

Tetsukabuto Squash Recipes


Availability: January-April 

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house.

How to eat: Tetsukabuto squash are a cross between butternut and kabocha squashes.  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. We enjoy using winter squash in soups.

How to preserve:  BEST= Frozen!  Roast your squash as above and then freeze the flesh.  It's just as good frozen as fresh.

This can be made with any kind of winter squash!  Yum!

  • 1 pie crust
  • 3 cups, peeled and diced winter squash
  • 2 TBLS cooking oil (divided)
  • ½ pound breakfast sausage
  • 1 cup onion, diced
  • 1 tsp dried sage
  • 4 eggs
  • ¾ cup heavy cream
  • 1/3 cup grated cheddar cheese
  • Salt and pepper to taste

Pre-bake pie crust at 400 for 15 min.  Drizzle squash with 1 TBLS oil and roast at 400 for 20 min.  Cook breakfast sausage in 1 TBLS oil. Remove.  Sauté onion, sage, salt, and pepper until softened, about 5 min. Whisk together eggs, cream, cheese, salt, pepper.  Layer sausage, squash, and onions in pie crust. Pour over egg mixture. Bake until set, 35-45 min. Yum!