Recipes &Tips

How to make your carved pumpkin/Jack-O-Lantern last longer:

  1. Remove dirt: Wipe the exterior surfaces of the pumpkin clean using a damp cloth.
  2. Make a bleach solution of1 tablespoon of bleach (typical brand name “Clorox) per quart of water and put it in a spray bottle.
  3. Spray the pumpkin inside and all cut areas of the pumpkin with the solution.  This will kill much of the surface bacteria and mold that cause rotting.
  4. Let it penetrate and dry for about 20 minutes
  5. Next, rub all of the carved or cut surfaces with petroleum jelly. This will keep out new bacteria and molds as well as dramatically reduce the dehydration!
  6. Wipe away excess with a paper towel!
  7. Now, keep your pumpkin out of direct sunlight and try to keep it as cool as possible (but above freezing!) and you should get at least a week’s enjoyment out of it!

Little Sugar Pumpkin (for pumpkin pies)Country Pumpkins Website






Small Sugar pumpkins have very smooth textured, bright orange flesh and the finest flavor for making mouthwatering pies. Learn how to roast a Little Sugar Pumpkin:                 

Homemade Pumpkin Pie recipe:

Butternut Squash

Producing a rich, golden-yellow flesh with excellent texture, Butternut squash is one of the most popular varieties of hard winter squash. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind. Having a relatively small seed cavity in its bulbous end, the tender flesh offers a creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, Butternuts weigh two to five pounds. All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene.

Learn how to microwave butternut squash to make peeling easier:

Learn how to cut and peel butternut squash:

Butternut Squash and Apple Soup recipe:

Caramelized butternut squash recipe:

Butternut Squash Lasagna recipe:

Hubbard Squash

They have thick skin that ranges from dark green to bluish gray and a dense orange flesh with a rich pumpkin flavor. Hubbards sweeten with age and can be stored whole in a dry place at cool room temperature for up to five months before using.

Cooking with Hubbard squash: Roast bite-size pieces of Hubbard tossed with chopped fresh rosemary, olive oil, salt, and pepper in the same pan with a whole chicken or turkey breast. Or roast squash halves with toasty spices like coriander, fennel, cumin, nutmeg, or curry powder and then mash the flesh. Recipe for Roasted Hubbard Squash Soup with Hazelnuts & Chives

Spaghetti Squash

Named for the crisp spaghetti-like strands of their cooked flesh, these football-size squash are more about texture than flavor. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Their mild flavor pairs well with just about any dressing or sauce. Store spaghetti squash for several weeks at room temperature.

Cooking with spaghetti squash: Toss cooked spaghetti squash with your favorite marinara sauce or pesto, or sauté with brown butter and fresh herbs.

Baked Spaghetti Squash Carbonara recipe:

Baked Margarita Spaghetti Squash recipe:

Delicata Squash

These small squash have yellow or cream-color skin with dark-green stripes. Because of their thin, edible skin, they don’t have a long shelf life, so inspect them carefully for bruises and cuts and store them at room temperature for no more than two weeks. Delicatas have moist flesh that tastes like a combination of roasted corn and lemon zest; their flavor becomes richer when roasted or sautéed.

Cooking with Delicata squash: Slice and steam until tender and then toss with a balsamic vinaigrette and pine nuts. Or roast with other root vegetables and drizzle with melted butter. Delicatas have moist flesh that tastes like a combination of roasted corn and lemon zest.  Recipe for:  Delicata Squash with Caramelized Shallots & Sherry

Cushaw Pie

Striped Cushaw





1 unbaked pie shell, deep dish
2 ½ cups boiled & mashed cushaw
¼ cup heavy cream
2 eggs, beaten
1 cup sugar
1 Tbsp. all-purpose flour
¼ tsp. salt
¼ tsp. nutmeg
¼ tsp. allspice
½ tsp. lemon extract
2 Tbsp. regular butter, melted

1. Preheat oven to 450 degrees
2. Stir together the mashed cushaw and cream in a bowl.
3. Add the beaten eggs and mix well
4. Add sugar, flour, salt, nutmeg and allspice and mix well
5. Blend in lemon extract and butter
6. Place the prepared unbaked pie shell on a cookie sheet and then pour mixture into shell
7. Bake at 450 degrees for 10 minutes
8. Reduce heat to 350 degrees and bake another 40 minutes longer

You can use any of the cushaw’s we grow to make this pie. I tested this recipe with a small tri-color cushaw.
Use a sharp knife to peel the cushaw and cut into small chunks..then just boil in water like you would potatoes..if you have more cushaw than you need for this recipe you can put it in a ziplock bag and freeze.
This pie is delicious served cold

Grilled Lumina Pumpkin and Winter Squash

Optional Country Pumpkins Fall vegetables for this recipe:
Lumina pumpkin
Orange striped cushaw
Winter squash (Acorn, Delicata, Banana squash)
3 cups vegetable oil
1 cup soy sauce
2 Tbsp garlic, minced
½ tsp. fennel seeds
Salt & pepper to taste
Peel vegetables and slice into 1/2″ pieces.
Par-boil or blanche vegetables in hot water just before they are tender. This will speed up the grilling but is not required.
Combine all ingredients for the marinade in large bowl or ziploc bag. Add vegetables and marinate for at least 30 mins. to 1 hour.
Remove vegetables from marinade and place on skewers.
Oil the grill well so the vegetables don’t stick. Add vegetable skewers to hot grill for several mins. on both sides.
Serve grilled vegetables with rice or couscous. Enjoy!

Striped Cushaw                       Lumina Pumpkin                  Banana Squash

Striped Cushawlumina pumpkinsBanana squash