butternut squash

Pick Your Own Butternut Squash: A Dutch Farm Adventure

There’s something deeply satisfying about wandering through a Dutch farm field in early autumn, the air crisp and the sky a soft gray-blue, and spotting a patch of golden-orange butternut squash lounging on the soil like plump, sun-kissed treasures. Yes, you can pick your own butternut squash at several farms across the Netherlands—so grab a basket, pull on your boots (or just your sturdiest sneakers), and make a day of it with friends or family.

When selecting a squash, give it a gentle squeeze—like you’re testing a ripe avocado, but with more respect. You want a firm, heavy feel (it should feel like a small, dense rock), with a creamy, matte skin. Avoid any soft spots or green patches, though a few scratches are fine—they add character. The stem should be dry and firmly attached; if it’s missing, the squash might not keep long. And the best part? You can give it a little knock—a hollow thump means it’s ready for its journey home.

Once you’ve filled your basket (and taken a few silly photos holding the biggest one), it’s time to get creative. Butternut squash is a chameleon in the kitchen: sweet, nutty, and happy in soups, roasts, pastas, or even muffins. Here are two simple recipes to get you started, plus a cocktail because—why not?

Cooking Recipes

1. Creamy Butternut Squash & Sage Pasta

Serves 4

1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
2 tablespoons olive oil
3 cloves garlic, minced
6–8 fresh sage leaves (or 1 tsp dried)
1 cup heavy cream (or coconut cream for dairy-free)
1/2 cup grated Parmesan (or vegan alternative)
300g pasta (penne or shells work great)
Salt, pepper, and a pinch of nutmeg

Steps:

Roast squash cubes at 200°C (400°F) with olive oil, salt, and pepper for 20 minutes, until tender.
While squash roasts, cook pasta al dente. Reserve 1 cup pasta water.
In a large pan, heat 1 tbsp olive oil over medium heat. Add garlic and sage, cook for 1 minute.
Add roasted squash and cream, then mash lightly with a fork for a chunky sauce. Stir in Parmesan and nutmeg.
Toss with pasta, adding pasta water a splash at a time until silky. Serve warm.

2. Sticky Maple-Roasted Butternut Squash Wedges

Serves 4 as a side

1 butternut squash, halved, seeds removed, then cut into 2cm wedges (leave skin on—it gets crispy!)
2 tablespoons olive oil
2 tablespoons maple syrup (or honey)
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
Salt and pepper
A handful of fresh thyme leaves

Steps:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
Toss wedges with oil, maple syrup, paprika, chili, salt, and pepper. Spread in a single layer.
Roast 25–30 minutes, flipping halfway, until golden and caramelized at the edges.
Sprinkle with thyme leaves before serving. Great alongside roasted chicken or as a veggie main with a dollop of yogurt.

Cocktail Recipe: Butternut Squash & Bourbon Smash

Makes 1 drink

2 oz (60 ml) bourbon or rye whiskey
1 oz (30 ml) pure butternut squash purée (see note)
3/4 oz (20 ml) fresh lemon juice
1/2 oz (15 ml) maple syrup
2 dashes Angostura bitters
Ice
Garnish: a thin slice of roasted squash or a cinnamon stick

Note: For quick purée, steam or microwave a small piece of butternut squash until soft, then blitz it in a blender. You can also use canned pumpkin purée in a pinch.

Steps:

Shake all ingredients (except garnish) with a handful of ice until well chilled.
Strain into a rocks glass over a large ice cube.
Garnish with the squash slice or cinnamon stick, and enjoy your very seasonal, slightly sweet squash-spiked sip.

Decoration Tip for Flowers? Well, Butternut Squash Isn’t a Flower, But…

…if you happen to pick a bouquet of fall flowers from the same farm (sunflowers, dahlias, or dried grasses), use the smallest butternut squash as a whimsical vase holder. Carve a shallow hole in the top, insert a small glass vial or floral foam, and you’ve got a quirky centerpiece that looks like a pumpkin talking to your roses. Or, simply set a few mini squashes on a windowsill or dining table among tea lights and autumn leaves—instant cozy vibes.

So go ahead: head to a Dutch farm, pick your squash, laugh when it’s heavier than it looks, and bring the taste of the season home. Your kitchen (and your friends) will thank you.

Zelfoogsttuin de Plukkerij

fruit, vegetables

overijssel

Zelfoogsttuin De Plukkerij is a fruit and vegetable shop located at Tibbensteeg 12 in Dalfsen, Netherlands. This pick-your-own garden offers visitors the opportunity to harvest fresh produce directly from the land. As of March 1, 2026, the farm will transition to a new name, De Warmoezerij. The farm is operated by a female entrepreneur and is wheelchair accessible. The farm shop is open on Saturday from 09:00 to 16:00, and on Wednesday from 13:00 to 17:00. The garden is closed on Monday, Tuesday, Thursday, Friday, and Sunday. Payment options include debit cards, contactless mobile payments, and credit cards.

Van Reeuwijk Fruit & Flowers

fruit, vegetables, berries

noord-holland

Van Reeuwijk Fruit & Flowers is a family-run farm and garden in Abbenes, where visitors can pick their own fruit and vegetables. The self-picking season generally runs from approximately June through September, with the 2026 season starting around June. Guests receive a picking basket and instructions at the shop before heading into the fields and greenhouses. Strawberries, raspberries, blackberries, blackcurrants, blueberries, gooseberries, plums, red and white currants, and cherries are available for picking, as are green beans, broad beans, bell peppers, string beans, beets, zucchini, tomatoes, cucumbers, and butternut squash. Picking availability varies by month: strawberries from end of May to early October; raspberries from early July to late August; blackberries from end of July to early September; cherries from end of June to early August; gooseberries and blueberries from July to August; blackcurrants and red/white currants from June to July; plums from end of July to early August; green beans and courgettes from July to August; broad beans in June; bell peppers, string beans, and beets in August; tomatoes and cucumbers from end of June to September; and butternut squash from end of August as long as supplies last. Due to weather and natural growing cycles, specific daily availability can change, so checking for updates before visiting is recommended. No reservations are needed for picking.

Plukkerij Framblij

fruit, vegetables

zuid-holland

Plukkerij Framblij is a family-run pick-your-own farm and event venue located in Monster, Netherlands. The farm grows a wide variety of fruit and vegetables using natural, unsprayed methods. Self-picking is available from June 1st through the autumn break, typically closing in late October, and the farm reopens the following June. The pick-your-own season runs from approximately late May to the end of October. A wide selection of produce can be picked, including raspberries, strawberries, blueberries, cherries, blackberries, red currants, peaches, plums, grapes, apples, pears, tayberries, Japanese wineberries, and gooseberries, along with a variety of vegetables. The farm is open daily for self-picking with timed reservation slots available. A farm stall is open daily from around mid-May to November, offering freshly picked fruit, homemade jams, and syrups. The tea garden is open during picking hours. The farm is wheelchair accessible and offers free parking. Payment is accepted by PIN, credit card, and contactless mobile payment.

Stadsakker Wageningen

fruit, vegetables, herbs

gelderland

Stadsakker Wageningen is a self-harvest vegetable garden located on the Wageningse Eng. It originated from the initiative De Nieuwe Ronde, which started in 1998, and has since grown into three independently operating locations. The farm offers members the opportunity to harvest fresh vegetables directly from the fields. Members can self-pick a wide variety of produce including aalbes, aardbei, aardpeer, andijvie, bieslook, biet, boerenkool, courgette, kapucijners, knoflook, knolselderij, knolvenkel, komkommer, koolrabi, maïs, Nieuw-Zeelandse spinazie, paksoi, palmkool, pastinaak, patisson, peultjes, pompoen, prei, raapsteel, rabarber, radijs, sjalot, sla, snijbiet, snijboon, sperzieboon, spinazie, spitskool, spruitjes, tuinbonen, ui, winterpostelein, wortel, zomerpostelein, and zuring. The growing season runs from approximately the end of April through January. During the spring and autumn the selection is more limited, while in the summer the variety is much broader. The farm is open for self-harvesting seven days a week, 24 hours a day throughout the season.

Martinushoeve Pluktuin

fruit, vegetables, flowers, herbs, berries

noord-brabant

Martinushoeve is a small-scale agricultural project located in Ossendrecht, Netherlands, where participants can harvest fresh produce directly from the fields. Operating on a community-supported agriculture model, the farm grows a wide variety of crops without synthetic pesticides, herbicides, or artificial fertilizers. The growing methods focus on working in harmony with nature, promoting biodiversity, and maintaining healthy soil. The self-picking season runs annually from May 1st to October 31st. During this period, members can harvest vegetables (including peas, beans, tomatoes, peppers, cucumbers, corn, pumpkins, root vegetables, cabbages, and leafy greens), fruits (such as apples, pears, cherries, plums, strawberries, raspberries, red currants, rhubarb, and melons), and a selection of culinary and tea herbs (including parsley, rosemary, chives, thyme, sage, oregano, basil, dill, coriander, mint, and more). Additionally, the farm offers cut flowers from cultivated beds and a wildflower meadow, as well as edible flowers like nasturtium, borage, and calendula. Participants can also collect fresh eggs from the free-range hens and enjoy honey produced by the farm’s beehives.