Growing Quality Produce Since 1989

Janesville, WI     (608) 757-1200

Squash & Pumpkin Recipes

Fall is full of flavor and goodness. Try some of these tasty pumpkin and squash recipes.

Are you a hands on learner? See how to cook a squash with our very own how-to video.


General Squash Cooking


Oven Method: Preheat oven to 350 degrees. Cut squash in half. Scoop out seeds and discard. Turn squash halve upside down in a baking pan with 1" of water or less. Place in oven and bake approximately 45 minutes. Remove from the oven and turn squash halves right side up. Add 1 to 2 tablespoons of butter or margarine and 1/4 cup brown sugar or honey to hollow in squash. Return to oven and bake an additional 15 minutes.

Microwave Method: Pierce squash on 3 to 4 sides with a fork or a sharp knife. Place in microwave and cook on high 9 to 12 minutes, depending on size of squash. Turn squash after each 3 minutes of cooking time so squash cooks evenly. Remove from oven and cool 3 minutes. Slice open and remove the seeds. Add butter and brown sugar or honey to taste and microwave an additional 2 to 3 minutes.

Stove Top Method: Split squash open, remove the seeds, peel the outside shell and cook in water as you would potatoes. Drain water after cooking. Add desired seasonings--salt, butter, brown sugar, honey--mash and whip for a puree type dish and serve. (To make the squash easier to split pierce with a fork or knife and microwave 1 to 2 minutes to soften the shell.)

Apple Stuffed Squash


1 medium acorn squash, halved
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake uncovered, at 350 degrees for 45-55 minutes or until squash is tender.

Yields 2 servings

Butternut Squash Supreme


2 lb. Butternut squash
2 cored apples
1/4 cup butter
2 tablespoons flour
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon


Cut the squash in pieces and put in a 9x13 pan.

Cut 2 cored apples in pieces and put on top of squash. Melt the butter and mix with the flour, sugar, salt and cinnamon, and cook on low heat for about a minute in a quart saucepan. Pour all of this on top of the squash and apples. Bake at 350 degrees for one hour.

Yields 6-8 servings

Lemony Acorn Slices


2 large acorn squash (about 2-1/4 lb. each)
1 cup plus 2 tablespoon water, divided
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges & fresh mint, optional


Wash the squash. Cut in half lengthwise; remove and discard the seeds and membrane. Cut each half crosswise into 1/2 in. slices: discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat: carefully add lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate: top with syrup. Garnish with lemon and mint if desired.

Yields 6 servings


General Pumpkin Cooking


Select a pumpkin that is recommended for baking because of its sugar content. An average size pie pumpkin yields about 4 cups of cooked pumpkin.

Oven Method: Preheat oven to 350 degrees. Break off the stem and cut pumpkin in half. Scoop out the seeds and membrane. Bake both halves upside down in a baking pan with about 1/2" of water for at least 30 minutes--depending on the size--until a fork can easily pierce the flesh. After allowing the halves to cool enough to handle, scoop out the pumpkin and place it in either a mixing bowl or food processor and puree. The cooked pumpkin may be substituted in any recipe calling for canned pumpkin. To freeze put two-cup portions in freezer containers to use later.

Pumpkin Pecan Pie


3 eggs, slightly beaten
3/4 cup sugar
1/2 cup dark corn syrup
1 cup fresh cooked or canned pureed pumpkin
1 cup undiluted evaporated milk
1 teaspoon vanilla
1 cup pecans chopped or halves
1- 9 inch unbaked pie shell


Preheat the oven to 375 degrees. In a large bowl, blend the eggs, sugar, corn syrup, pumpkin, evap. milk and vanilla. Fold in the pecans. Turn the mixture into the pie shell and bake for 55-60 minutes or until knife inserted near the center of the pie comes our clean. Cool.

Pumpkin Chip Muffins


4 eggs
2 cups sugar
2 cups fresh pumpkin or 1 can (16 oz)
1 1/2 cups vegetable oil
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cup mini semi-sweet chocolate chips


In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture and mix well. Fold in choc. chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yields about 24 muffins.

Pumpkin Walnut Muffins


2 eggs, beaten
1 cup pumpkin
4 tablespoons margarine, melted
1/2 cup milk
1 1/2 cup flour
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 teaspoons baking powder
3/4 cup chopped nuts
White or orange frosting
Candy corn


Pre-heat oven to 400. Combine eggs, pumpkin, margarine and milk. In another bowl place flour, brown sugar, spices, and baking powder. Combine the 2 mixtures, Stir in nuts. Pour into muffin tin. Bake for 25 minutes. Cool before removing from tin. Muffins can be made festive when frosted with either your favorite white or orange frosting. Use candy corn to make a face.

Yields: 1 dozen

Pumpkin Pie Seeds


Makes 2 cups
4 tablespoons melted butter
1/2 teaspoon ground allspice
3 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
2 cups pumpkin seeds
Pinch of ground nutmeg, ground cloves and salt


To prepare pumpkin seeds, scoop them out of the pumpkin into a colander. Rinse under cold running water, lifting with your fingers to pull out strings, until seeds are clean. Drain and blot dry on paper towels. Transfer seeds to a large bowl and toss with melted butter, brown sugar, spices and salt. Stir well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees for 12-15 minutes, until crisp and golden, stirring occasionally and watching to make sure they don't burn. Let cool and store in an airtight container until ready to serve.


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