homegrown winter squash – Twice as Tasty

When spring arrives, I start watching bulbs grow by the hour—and inspecting my storage vegetables for their waning freshness. Over time, I’ve become better at choosing varieties that keep well, curing them properly, and storing them so that they stay fresh and usable for many months. By the first day of spring, I still have dry-stored vegetables tucked away. As I dig through the stash, I usually find one surprising keeper that has held on longer than in any other year.

This year, it was winter squash, as I share this week in my Twice as Tasty column for the Flathead Beacon. I just made the column’s recipe with the last of my delicata squash, swapping it for the pumpkin. I’ve been growing long-keeping onions, which I used instead of shallots, and am still enjoying a small basket of garlic just making its first attempts to sprout. My supply of homegrown and dehydrated herbs has begun to wane but will see me through until the next crop. I can’t think of a better way to celebrate the arrival of spring than with last season’s harvest.
Learn to make Weeknight Pasta with Roasted Pumpkin and Parmesan

When I shared my technique for Roasted Winter Squash Puree last November in my Twice as Tasty column for the Flathead Beacon, I made it part of a series leading up to a classic Creamy Roasted Pumpkin Pie, just in time for Thanksgiving. It’s one of the many delicious reasons I grow, roast, puree, and freeze pumpkins and winter squash. The cookie recipe I share this week (in my 100th column) is another.

With dense pumpkin puree at the heart of these cookies, they’re almost cake-like in their consistency. They come out of the oven domed with soft centers, especially if you take the time to chill the dough before baking so that they hold their shape. I drop them onto cookie trays by the spoonful when I’m baking them for daily enjoyment. For a fancier presentation, you can use dampened fingertips to shape them into smoother balls and drizzle them with melted chocolate.
Learn to make Pumpkin–Chocolate Cookies