Winter Squash for the Holidays


With Thanksgiving just a few days away, I thought it might be a good time to show you some of the new winter squashes we grew this past year. This bowl full is sitting on our coffee table, it’s the perfect seasonal decoration and it reminds me of the good fortune we have to grow such beautiful, nourishing food.

The squash on top is new to us this year. It’s called a Shishigatani or Toonas Makino from Baker Creek. It wasn’t the most productive plant, we only got two small squash, but isn’t it interesting looking? It’s a rare variety from Japan, that supposedly when eaten in the hottest part of summer, prevents paralysis. And really, who doesn’t want to prevent paralysis? We haven’t tried eating it yet so I’ll get back to you on how it tastes.

The long neck squash just below that, I wrote about before, however I had showed a picture of it while it was still green and on the vine. This also is a new one to us from Baker Creek, an Italian variety called Zucchino Rampicante. I highly recommend growing this one next year! The great part about this is that it can be eaten green as a summer squash or you can let it mature into a winter squash, plus the vine is fairly productive and easy to grow.

Below that are a few acorn squashes which we try and grow every year. Who can resist a stuffed, roasted acorn squash? Not I, I say.


Above is a photo of dinner starting to be made with our first ever grown parsnip. This fellow decided to grow two legs. I have to say, I was not a big fan of how it turned out roasted, but I’m willing to give it another chance, we still have some growing outside.


We also tried our luck with Blue Hubbards too. I can’t boast that it was a very prolific crop, we only got one per vine and they didn’t get as big as advertised, but they are worth a try next year too. Remember our growing season this year was a little wonky. Nothing grew exactly as it should have. We did however, buy an enormous one at the Tolay Fall Festival in October that is sitting on our mantle. Early Thursday morning we’ll cut it up and roast it for our Thanksgiving meal.

The Tolay Fall Festival by the way is a must visit for anyone who lives even remotely close to Sonoma County, this was our first year going and we spent hours upon hours there, it is most certainly worth the drive. Mark it on your calendars to visit next October.

Are you serving winter squash with your Thanksgiving meal?


Filed under just picked, notes for next year

3 responses to “Winter Squash for the Holidays

  1. Rebecca Bozzelli

    Hey Kendra,

    Wanted to recommend making parsnip chips, they are divine! Slice them like potato chips and toss with a little oil, then roast them up in the oven for 20 minutes, flipping half-way through. I can never make enough. Enjoy Thanksigiving! Rebecca

    • asonomagarden

      Hi Rebecca, so glad you commented. I will definitely have to try the parsnip chips with this next batch we pull up! Happy Thanksgiving to you too!

  2. Yay for dancing turnips 🙂

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