The squeeze on squash

By Brian J. Lowney

Visitors to Diamond Acre Farms at 274 Horseneck Road in Westport will certainly agree that they can’t leave the pristine property without purchasing a squash or two to create a hearty fall soup, Butternut squash risotto, or other delicious autumn treats.

PAUL MANCHESTER, owner of the popular farm, and his mother, Marion Manchester, continue to grow a variety of colorful peppers, eggplant, beans, and squash of many types, including butternut squash, which is often found on Thanksgiving holiday tables.

“We work with many other farmers throughout the area,” Manchester shares, adding that the deer continue to wreak havoc throughout the South Coast as they destroy crops.

“In addition to growing butternut squash, we also grow acorn, buttercup, and other varieties,” he continues. Manchester adds that his family enjoys their butternut squash mashed with some butter and a little brown sugar.

“I also grow several varieties of herbs in the spring, such as basil, rosemary, thyme, sage, chives, and about 20 kinds of mint,” he says. “Mint grows abundantly. Most types of mint are hardy.”

In addition to growing squash, Manchester grows many kinds of tomatoes, including cherry and grape tomatoes.

“I have about 20 acres here at the farm and I also rent space on other farms,” he shares. “We close for the season on Thanksgiving Eve and reopen around May 1. It all depends on the weather. We start with vegetable plants and herbs.”

Sweet tooth

At Noquochoke Orchards at 594 Drift Road in Westport, family farmer Weston Thurston reports that “butternut squash is one of those signature signs that fall has arrived.

“It can be made in many different ways but for as long as I can remember, my mom and grandmother have made it the same way. Mash the squash up like potatoes but add in a little maple syrup and some brown sugar.,” he tells. “That’s the way I remember eating them as a child, and still till this day do for my kids.

“Butternut is also great when paired with Macomber turnip and carrot and some fresh apple cider,” Thurston adds.

Chef Gloria Cabral, director of the Culinary Program and professor of Baking and Pastry Arts at Bristol Community College, lauds the benefits of this delicious edible.

“Butternut squash is a delicious orange-fleshed fall/winter squash, loaded with many health benefits,” she says. “It is high in fiber, vitamins, and other nutrients, and low on the glycemic index, even though it is considered a high-carbohydrate food. It is high in antioxidants and may decrease health issues with a good diet.”

Chef Cabral says that the squash should be peeled, seeded, and cut into small chunks.

“Butternut squash can be used as a sweet or savory food,” she says. “It can be used in purees in soups and breads, or sautéed and roasted as a side dish as a vegetable using simple spices or sugar for a sweeter accompaniment.

“Butternut squash is mostly used in the fall and wintertime,” the chef continues. “Butternut squash holds well in cool pantries or refrigerated.

“I use leftover squash to add to a sweet-type bread, soup, or even to make dog treats,” says Cabral. “Try butternut squash as a new addition to your menu, then venture out to Hubbard or acorn squash. Replace pumpkin in your recipes with squash for a different profile. The results will be delicious.”

Westport Butternut Squash Bread

Ingredients

3⅓ cups sifted all-purpose flour

2 teaspoons pumpkin pie spice or cinnamon or spices of your choice

2 teaspoons baking soda

1 teaspoon baking powder

1½ teaspoons salt

2 cups sugar

⅔ cup oil

4 eggs

2 cups *squash – pureed (can change to pumpkin or banana)

⅔ cup water

⅔ cup nuts, raisins, or dates –chopped (optional)

Directions

Sift dry ingredients together; set aside.

Beat sugar and oil in a bowl until light and fluffy on high speed.

Add eggs, one at a time, beating well, after each addition.

Beat in squash. * Add dry ingredients alternately with water in sugar mixture at low speed. Pour into two 9x5x3 inch loaf pans. Bake at 325°F for 55 minutes.

Let cool and remove from pans.