Hello, Good News! Welcome to another article where we share with you some amazing recipes for the season. Today, we are going to talk about autumn frost squash, a new winter squash variety that is similar to butternut squash, but smaller and more attractive. If you love butternut squash, you will definitely enjoy autumn frost squash, which has a sweet and earthy flavor, a creamy texture, and a long storage quality. In this article, we will show you how to cook autumn frost squash in different ways, from roasting to stuffing, from soup to bread. We will also give you some tips on how to choose, store, and prepare this squash, as well as answer some frequently asked questions about it. So, let’s get started!
Autumn frost squash is a hybrid variety of Cucurbita moschata, the same species as butternut squash. It was introduced by High Mowing Organic Seeds in 2020, and it quickly became popular among gardeners and cooks. Autumn frost squash has a round shape with deep ribs and a tan skin with a frosted overlay. The flesh is orange and has a rich flavor that improves in storage. The vines are disease-resistant and produce heavy yields of fruits that weigh around 3 to 4 pounds each. Autumn frost squash is ready to harvest when the skin turns from green to pale orange-blue and the stem begins to brown. It can be stored for up to five months in a cool, dry, dark place.
How to Roast Autumn Frost Squash
Roasting is one of the easiest and most delicious ways to cook autumn frost squash. Roasting brings out the natural sweetness and caramelization of the squash, and it also makes the skin edible. You can roast autumn frost squash whole, halved, or sliced, depending on your preference and recipe. Here are some general steps on how to roast autumn frost squash:
- Preheat oven to 400°F and line a baking sheet with parchment paper or spray with cooking oil.
- Wash the exterior of the squash and dry it well.
- Cut the squash according to your desired size and shape. You can leave the seeds in or scoop them out with a spoon.
- Season the squash with oil, salt, pepper, and any herbs or spices you like. You can also drizzle some maple syrup or honey for extra sweetness.
- Place the squash on the prepared baking sheet in a single layer.
- Roast for 40 to 45 minutes or until the flesh is fork-tender and the edges are golden brown.
- Enjoy as a side dish or use in other recipes.
Roasted Autumn Frost Squash Salad
A great way to use roasted autumn frost squash is to make a salad with it. You can combine the roasted squash with any greens, nuts, cheese, and dressing you like. Here is one example of a roasted autumn frost squash salad that is perfect for fall:
- In a large bowl, toss some baby spinach leaves with some olive oil, lemon juice, salt, and pepper.
- Add some crumbled feta cheese, dried cranberries, and toasted pecans.
- Top with some roasted autumn frost squash slices that have been cut into bite-sized pieces.
- Serve as a main or a side dish.
Roasted Autumn Frost Squash Soup
Another delicious way to use roasted autumn frost squash is to make a soup with it. Roasted autumn frost squash soup is creamy, comforting, and easy to make. You can use chicken or vegetable broth as the base, and add any herbs or spices you like. Here is one example of a roasted autumn frost squash soup that is simple and satisfying:
- In a large pot over medium-high heat, heat some butter or oil and sauté some chopped onion and garlic until soft.
- Add some chicken or vegetable broth and bring to a boil.
- Add some roasted autumn frost squash that has been scooped out from the skin and mashed with a fork.
- Reduce the heat and simmer until everything is well combined.
- Puree the soup with an immersion blender or in batches in a blender until smooth.
- Season with salt, pepper, nutmeg, and cream if desired.
- Garnish with some fresh parsley or cilantro and serve with crusty bread.
How to Stuff Autumn Frost Squash
Stuffing is another fun and tasty way to cook autumn frost squash. Stuffing allows you to fill the squash with any ingredients you like, such as meat, cheese, grains, or vegetables. You can stuff autumn frost squash whole or halved, depending on the size of the squash and the amount of filling. Here are some general steps on how to stuff autumn frost squash:
- Preheat oven to 375°F and lightly grease a baking dish.
- Wash the exterior of the squash and dry it well.
- Cut the squash in half and scoop out the seeds with a spoon. You can also cut off a thin slice from the bottom of each half to make them sit flat in the baking dish.
- Season the squash with oil, salt, pepper, and any herbs or spices you like.
- Place the squash halves cut side down in the prepared baking dish and bake for 30 to 40 minutes or until almost tender.
- While the squash is baking, prepare your filling. You can use any combination of cooked meat, cheese, grains, or vegetables you like. You can also add some nuts, dried fruits, or fresh herbs for extra flavor and texture.
- When the squash is ready, flip them over and fill them with your stuffing. You can also sprinkle some cheese on top if you like.
- Return the stuffed squash to the oven and bake for another 10 to 15 minutes or until the filling is heated through and the cheese is melted.
- Enjoy as a main or a side dish.
Sausage and Apple Stuffed Autumn Frost Squash
A popular and delicious stuffing for autumn frost squash is sausage and apple. This stuffing has a sweet and savory flavor that complements the squash perfectly. You can use any type of sausage you like, such as pork, chicken, or vegetarian. Here is one example of a sausage and apple stuffed autumn frost squash that is easy to make:
- In a large skillet over medium-high heat, cook some crumbled sausage until browned and cooked through. Drain the excess fat and transfer to a large bowl.
- In the same skillet over medium heat, melt some butter and cook some chopped onion and celery until soft.
- Add some diced apple, dried cranberries, sage, thyme, salt, and pepper and cook until the apple is tender.
- Add some bread cubes and chicken broth and toss to combine.
- Add the sausage back to the skillet and mix well.
- Spoon the stuffing into the baked autumn frost squash halves and sprinkle some shredded cheddar cheese on top.
- Bake for another 10 to 15 minutes or until the cheese is melted and bubbly.
Quinoa and Kale Stuffed Autumn Frost Squash
A healthy and vegetarian stuffing for autumn frost squash is quinoa and kale. This stuffing has a nutty and earthy flavor that goes well with the squash. You can also add some cheese or nuts for extra protein and crunch. Here is one example of a quinoa and kale stuffed autumn frost squash that is nutritious and satisfying:
- In a small saucepan over high heat, bring some water or vegetable broth to a boil. Add some rinsed quinoa, reduce the heat, and simmer until the quinoa is fluffy and tender.
- In a large skillet over medium-high heat, heat some olive oil and sauté some minced garlic until fragrant.
- Add some chopped kale, salt, pepper, lemon juice, and red pepper flakes and cook until the kale is wilted.
- Add some crumbled feta cheese or goat cheese and toss to combine.
- Stir in the cooked quinoa and mix well.
- Spoon the stuffing into the baked autumn frost squash halves and sprinkle some toasted pine nuts or almonds on top.
- Bake for another 10 minutes or until heated through.
How to Make Autumn Frost Squash Bread
If you love pumpkin bread, you will also love autumn frost squash bread. Autumn frost squash bread is a moist and flavorful quick bread that is perfect for breakfast or snack. You can use roasted or boiled autumn frost squash puree to make this bread. You can also add some chocolate chips, nuts, or dried fruits for extra sweetness and texture. Here are some general steps on how to make autumn frost squash bread:
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together some all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together some brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and autumnfrost squash puree. You can use a blender or a food processor to puree the squash.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in some chocolate chips, nuts, or dried fruits if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy with some butter or cream cheese.
Autumn Frost Squash Recipes: A Table Breakdown
To summarize, here is a table breakdown of some of the autumn frost squash recipes we have discussed in this article. You can use this table as a quick reference or a guide to create your own recipes. Feel free to experiment and have fun with this versatile winter squash!
| Recipe | Ingredients | Method | Time |
| — | — | — | — |
| Roasted Autumn Frost Squash | Autumn frost squash, oil, salt, pepper, herbs, spices, maple syrup or honey (optional) | Cut squash into desired size and shape, season, and roast in oven | 40 to 45 minutes |
| Roasted Autumn Frost Squash Salad | Roasted autumn frost squash, baby spinach, feta cheese, dried cranberries, pecans, olive oil, lemon juice, salt, pepper | Toss spinach with oil, lemon juice, salt, and pepper, add cheese, cranberries, and pecans, top with roasted squash | 10 minutes (plus roasting time) |
| Roasted Autumn Frost Squash Soup | Roasted autumn frost squash, onion, garlic, chicken or vegetable broth, butter or oil, salt, pepper, nutmeg, cream (optional), parsley or cilantro (optional) | Sauté onion and garlic in butter or oil, add broth and squash, simmer and puree, season with salt, pepper, nutmeg, and cream if desired, garnish with parsley or cilantro | 20 minutes (plus roasting time) |
| Stuffed Autumn Frost Squash | Autumn frost squash, oil, salt, pepper, herbs, spices, stuffing of your choice (meat, cheese, grains, vegetables) | Cut squash in half and scoop out seeds, season and bake cut side down in oven until almost tender, flip over and fill with stuffing of your choice and cheese if desired, bake until filling is heated through and cheese is melted | 40 to 55 minutes |
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FAQs About Autumn Frost Squash Recipes
In this section, we will answer some of the most common questions about autumn frost squash recipes. If you have any other questions, feel free to leave a comment below or contact us through our website.
What are the health benefits of autumn frost squash?
Autumn frost squash is a nutritious winter squash that is rich in vitamin A, vitamin C, potassium, fiber, and antioxidants. It can help boost your immune system, improve your vision, lower your blood pressure, regulate your digestion, and protect your cells from damage. It is also low in calories and fat, making it a great choice for weight management and diabetes prevention.
How do you peel autumn frost squash?
Peeling autumn frost squash can be a bit tricky because of its hard skin and deep ribs. However, there are some ways to make it easier. One way is to microwave the whole squash for a few minutes to soften the skin. Then, cut off the ends and slice the squash into wedges. Use a sharp knife or a vegetable peeler to peel off the skin from each wedge. Another way is to roast the whole or halved squash in the oven until tender. Then, scoop out the flesh with a spoon and discard the skin.
How do you store autumn frost squash?
Autumn frost squash can be stored for up to five months in a cool, dry, dark place, such as a basement, a cellar, or a pantry. Make sure the squash is not bruised or damaged before storing it. Do not wash or cut the squash until you are ready to use it. If you have leftover cooked or pureed squash, you can store it in an airtight container in the refrigerator for up to three days or in the freezer for up to six months.
Can you substitute autumn frost squash for other winter squashes?
Yes, you can substitute autumn frost squash for other winter squashes in most recipes. Autumn frost squash has a similar flavor and texture to butternut squash, so you can use it interchangeably with butternut squash. You can also use it instead of pumpkin, acorn squash, kabocha squash, or delicata squash. However, you may need to adjust the cooking time and the amount of liquid depending on the size and moisture content of the squash.
Can you eat the seeds and skin of autumn frost squash?
Yes, you can eat both the seeds and skin of autumn frost squash if you like. The seeds are edible and nutritious, and they can be roasted and seasoned as a snack or added to salads or granola. The skin is also edible and contains fiber and antioxidants, but some people may find it tough or bitter. You can roast the skin along with the flesh and eat it if you don’t mind the texture and flavor, or you can peel it off and discard it.
How do you make autumn frost squash puree?
To make autumn frost squash puree, you need to cook the squash first until soft. You can roast it in the oven, boil it in water, steam it in a steamer basket,or microwave it in a microwave-safe bowl. Then, scoop out the flesh with a spoon and puree it in a blender or a food processor until smooth. You can also use a potato masher or a fork to mash the squash by hand, but the result may be less smooth. You can use the puree in various recipes, such as bread, muffins, pancakes, pies, soups, or sauces.
How do you grow autumn frost squash?
Autumn frost squash is a warm-season crop that requires a long growing season and plenty of space. You can start the seeds indoors about four weeks before the last frost date, or sow them directly in the garden after the soil has warmed up. You need to plant the seeds in hills or mounds about 4 feet apart, with 2 to 3 seeds per hill. Thin out the weakest seedlings after they emerge. You need to water the plants regularly and fertilize them every two weeks with a balanced fertilizer. You also need to protect the plants from pests and diseases, such as squash bugs, vine borers, powdery mildew, and bacterial wilt. You can harvest the squash when the skin turns from green to pale orange-blue and the stem begins to brown. You need to cut the squash from the vine with a sharp knife, leaving about 2 inches of stem attached. You also need to cure the squash in a warm and dry place for about 10 days to improve the flavor and storage quality.
What are some other names for autumn frost squash?
Autumn frost squash is a relatively new variety of winter squash that was introduced by High Mowing Organic Seeds in 2020. It may not be widely available or known by other names yet. However, some possible synonyms or alternative names for autumn frost squash are:
- Frosted butternut squash
- Blue butternut squash
- Winter sweet squash
- Frosty moschata squash
- Ice blue squash
What are some other winter squashes that are similar to autumn frost squash?
Autumn frost squash is a hybrid variety of Cucurbita moschata, the same species as butternut squash. Therefore, it is very similar to butternut squash in terms of flavor, texture, and appearance. However, it is smaller and more attractive than butternut squash, and it has a frosted overlay on its skin. Some other winter squashes that are similar to autumn frost squash are:
- Honeynut squash: A mini version of butternut squash that is sweeter and more flavorful.
- Tahitian squash: A large and elongated variety of butternut squash that can weigh up to 20 pounds.
- Waltham butternut squash: A classic and widely grown variety of butternut squash that has a smooth and uniform shape.
- Burgess buttercup squash: A dark green and turban-shaped variety of Cucurbita maxima that has a sweet and dry flesh.
- Carnival squash: A colorful and striped variety of Cucurbita pepo that has a nutty and sweet flavor.
We hope you enjoyed this article about autumn frost squash recipes. Autumn frost squash is a new and delicious winter squash that you can cook in various ways, from roasting to stuffing, from soup to bread. It is also nutritious and easy to store. If you have not tried autumn frost squash yet, we encourage you to give it a try and let us know what you think. You can also check out our other articles for more recipes and tips on how to cook with seasonal produce. Thank you for reading and happy cooking!