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Fall Into Organics: Butternut Squash

By Carol Medeiros, October 20, 2010  |  Meet the Blogger  |  More Posts by Carol Medeiros
This week’s peak pick for our Fall into Organics celebration is a classic recipe favorite, Butternut Squash. Winter squash, also known as hard squash, is available in a variety of shapes, colors and sizes but Butternut is amongst the most common. Butternut is a versatile veggie with sweet, nutty taste similar to that of pumpkin. It is perfect for mashing, baking, pureeing and cubing. Here are a few of our latest favorite ways to enjoy Butternut: Butternut squash is available domestically most of the year and grown all over the country, but fall is a peak time to enjoy it. (Check with your local store, there is a good chance you will find locally grown squash!) When shopping, look for squash that are firm, heavy for their size, and that have hard, tough skin. Winter squash can be stored at room temperature in a cool, dry place for a month or more, so don’t be shy about stocking up while it is at its best! The variety of growing regions makes the list of organic butternut growers that we love a long one; but here is one of the many that we want to thank! Thank you, Justin Trussoni and Organic Valley for supplying our stores in the Midwest with tasty organic squash! At 24, Justin Trussoni is one of a growing number of second-generation organic farmers who are taking on the project of growing the world’s food with enthusiasm and energy. Justin started out on three-and-a-half acres which he leases from his father. “I didn’t know anything about it then,” he chuckles. He asked a number of other farmers for advice. In the Organic Valley farmers’ co-op, collaboration and information sharing is valued, so Justin had good support from the start (a fact that helps explain why young farmers like Justin succeed). Eventually, through trial and error, he developed his own system that’s a hybrid of what he learned from others and in the field. He uses a method that minimizes the number of tractor passes he must take across the field, which not only saves labor but precious fossil fuel. He plants and cultivates his crop during the season, then instead of ripening his squash on the ground, he cures the squash on flat-bed trailers in the sun, which results in a cleaner and more consistent harvest. Justin’s convinced that the problem of world hunger has a solution in the simple, sustainable farm practices that he’s developed on this small parcel of land in southwestern Wisconsin. Unlike the expensive, large-scale and soil-depleting farm methods that were developed since the 1960s, science-based organic farming is adaptable to virtually any environment or crop. Young farmers like Justin are single-handedly overturning the myths about large-scale agriculture. By building balanced, healthy soils and caring for the biological systems that produce wholesome, nourishing crops, they’re proving that small-scale, organic farming—combined with smart, collaborative distribution methods—can feed the planet. “It’s such a good feeling to walk out into the field at maturity and realize how much food you’re providing,” he says. “I can produce 40 tons of squash. That’s a lot of food for the world.” Thanks, Justin! Got a favorite way to prepare butternut squash? We’d love to hear it!
Category: Food & Recipes




Debi Richards says ...
I know this sounds pathetic, but it would help to show a picture of a picked butternut squash -- with so many squash types, I am not always sure what each one looks like. THANKS Debi
10/20/2010 5:27:01 PM CDT
darcie says ...
wow. that looks good. i think i will go and get some for my husband and i...and also get some for my 6-month year old son to have too :)
10/21/2010 10:27:01 PM CDT
Catherine says ...
Mmm...Summer is my favourite season, but butternut squash is one of the things that makes me really happy that it's autumn!
10/21/2010 6:25:04 AM CDT
IsabelleArtist says ...
I am from Miami, originally, and butternut was unfamiliar to me until I moved to Georgia. I learned how to make butternut squash soup. My family loves it. It's quite a process, but well worth it. 40 tons of organic squash is amazing! Great going, Justin!
10/21/2010 4:59:50 AM CDT
Michele Smerud says ...
Thank you for providing such delicious Butternut Squash Justin!
10/20/2010 4:45:42 PM CDT
Joe @ Eden Kitchen says ...
Butternut is definitely my favorite winter squash. This Roasted Chickpea Stew is delicious with butternut squash: http://edenkitchen.com/roasted-chickpea-stew/
10/20/2010 6:19:09 AM CDT
kaci says ...
Oh! I had no idea you can keep butternut squash around for up to a month... Good to know! I'll definitely be stocking up this week.
10/20/2010 10:26:10 PM CDT
Vicki says ...
Fantastic....Justin you show that there is hope for this country and in how we provide food for my children and theirs...great work. You should be so proud and know that there are many of us who made bad choices in the past when it came to our food who are now making the change too. Hope that what you do becomes the normal rather than the exception.
10/24/2010 8:08:36 AM CDT
Diana says ...
Do you have a recipe for a salad we bought at one of your stores? Its was labeled Harvest Salad, it had kale, pecans, roasted butternut squash and cranberries. I'd love the recipe for our Christmas Party!
12/19/2015 2:53:19 PM CST
Nikki - Community Moderator says ...
@DIANA - Since this was more than likely made in-house, it's best to check with the store where you purchased it. If they have a recipe, they'll be happy to share it!
01/05/2016 10:50:57 AM CST