Oh, the humble, magnificent squash! A true delight to discover and a staple on many “zelfpluk” (self-pick) farms across the scenic Dutch countryside. Forget the grey skies, imagine instead a glorious autumn day (or even late summer!), with vibrant fields stretching out, just waiting for you to unearth your next culinary masterpiece.
The Great Squash Hunt: A Joyful Adventure!
There’s something wonderfully grounding and utterly joyful about stepping onto a Dutch farm, basket in hand, ready to embark on a squash-picking adventure. It’s not just about getting fresh produce; it’s an experience!
Imagine wandering through rows of lush green leaves, a slight chill in the air perhaps, or the sun warming your back. You bend down, peering under broad leaves, searching for that perfect specimen. Will it be a plump, sunny butternut, just begging to be turned into a creamy soup? Or a quirky, striped delicata, perfect for roasting? Maybe a bumpy, warty hubbard, promising hearty meals, or a classic, round acorn squash, small enough for individual servings. The sheer variety is breathtaking!
It’s a treasure hunt for all ages. Kids squeal with delight as they discover a hidden gem, their little hands struggling to carry the heavy gourd back to the cart. Friends laugh as they compare their picks – “Mine’s bigger!” “But mine’s perfectly shaped!” Couples enjoy the quiet communion of a shared task, connecting with nature and each other. The satisfaction of spotting your chosen squash, gently twisting it from its vine, and placing it carefully in your basket is immense. You’re not just buying food; you’re harvesting it, with your own hands, soaking in the fresh air and the simple pleasures of farm life. It’s a moment of mindful connection to where our food comes from, and frankly, it’s just a whole lot of fun!
Bringing Your Bounty Home: Culinary Adventures Await!
Once you’ve lugged your glorious haul home – perhaps with a little help from your picking companions – the real fun begins! Squashes are incredibly versatile, offering sweet, earthy flavours that can star in both savoury and surprisingly sweet dishes.
Cooking Recipes:
Here are two warming recipes to make the most of your freshly picked squash:
1. Creamy Roasted Butternut Squash Soup with Crispy Sage
This classic soup is the epitome of autumn comfort, and roasting the squash beforehand deepens its flavour beautifully.
Ingredients:
- 1 medium butternut squash (approx. 1.2 kg), peeled, deseeded, and cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 750 ml vegetable broth
- 120 ml full-fat coconut milk or heavy cream
- 1 tsp fresh ginger, grated (optional, for a kick)
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- For crispy sage: a handful of fresh sage leaves, 1 tbsp butter or olive oil
Instructions:
- Roast the Squash: Preheat oven to 200°C (390°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelised.
- Sauté Aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
- Combine & Simmer: Add the roasted squash, vegetable broth, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing flavours to meld.
- Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until perfectly smooth and creamy. Return the soup to the pot.
- Finish: Stir in the coconut milk or cream. Taste and adjust seasoning as needed. Keep warm.
- Make Crispy Sage: In a small pan, melt butter or heat olive oil over medium heat. Add fresh sage leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Ladle the hot soup into bowls and garnish with the crispy sage leaves. A swirl of extra cream or a sprinkle of toasted pumpkin seeds is also lovely!
2. Maple-Glazed Roasted Acorn (or Delicata) Squash with Pecans
This simple side dish is bursting with sweet and savoury flavours, perfect for any autumn meal.
Ingredients:
- 2 small acorn squash (or 1 large delicata squash), washed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp ground cinnamon (optional)
- Salt and freshly ground black pepper to taste
- ½ cup chopped pecans
Instructions:
- Prepare Squash: Preheat oven to 200°C (390°F). If using acorn squash, slice each in half lengthwise and scoop out the seeds. If using delicata, slice into ½-inch thick rounds and scoop out seeds. You can leave the skin on both as it becomes tender and edible when roasted!
- Season: In a large bowl, whisk together the olive oil, maple syrup, cinnamon (if using), salt, and pepper. Add the squash pieces and toss to coat evenly.
- Roast: Arrange the squash in a single layer on a baking sheet. Roast for 20 minutes.
- Add Pecans: Flip the squash pieces, then sprinkle the chopped pecans around and on top of the squash. Continue roasting for another 10-15 minutes, or until the squash is fork-tender and the pecans are lightly toasted.
- Serve: Transfer to a serving platter and enjoy warm!
Cocktail Corner: The Autumn Squash Sour
Yes, you can even put squash in a cocktail! Roasted squash purée adds a lovely, earthy sweetness and a silky texture to this seasonal twist on a classic sour.
Ingredients:
- 60 ml (2 oz) bourbon or dark rum
- 30 ml (1 oz) freshly squeezed lemon juice
- 20 ml (¾ oz) maple syrup (adjust to taste)
- 1 tbsp roasted squash purée (butternut or pumpkin works best)
- 1 egg white (optional, for frothiness)
- Pinch of ground cinnamon or nutmeg for garnish
Instructions:
- Make Squash Purée: Roast a small piece of butternut or pumpkin squash until very tender. Mash it with a fork or blend until smooth. Let cool completely.
- Dry Shake (Optional): If using egg white, combine bourbon, lemon juice, maple syrup, squash purée, and egg white in a shaker without ice. Shake vigorously for 15-20 seconds to emulsify the egg white.
- Wet Shake: Add ice to the shaker and shake again for another 15-20 seconds until well chilled.
- Serve: Strain the cocktail into a chilled coupe or old-fashioned glass.
- Garnish: Garnish with a sprinkle of ground cinnamon or nutmeg, or a thin slice of apple.
So, next time you’re in the Netherlands, keep an eye out for those “zelfpluk” signs and prepare for a squash-tastic adventure! Your taste buds, and your soul, will thank you.