How to cook squash? Logan County pumpkin patch offers ideas

Gail made Dave pumpkin pie on their first date, and together they run Gail’s Pumpkin Patch in Beason. Dave’s parents grew pumpkins, so 18 years ago, when they thought of adding something to their corn and soybean farm in Logan County, pumpkins were a natural fit.

Their business features both Gail’s love of pumpkins and Dave’s affinity for apples. His orchard has grown over the years from traditional apple trees to also include “apples on a wire” or trellis-grown apples, Gail said.

Their store also features the talents of their two children. Abrigail Temple, now the mother of four, is still their chief baker, a title she started as a teen. Of course, some of her treats include pumpkin. She also shares winter squash recipes on the family’s website, gailspumpkinpatch.com.

Their son Nathan is a beekeeper and has a variety of honeys available at the pumpkin patch store, as well as various Central Illinois grocers. They also grow popcorn and sell ears in a bag for popping.

“Sunday is the popcorn wagon ride when you can pick your own,” Gail said.

Inside and out, the area is set up for family fun with a variety of fall activities and décor. As their number of grandchildren grew, so did the activities for children.

Now is the perfect time to save some precious pumpkin for pies whenever you want, Gail said. She has some hints on how to do it:

• Wash the pumpkin then cut the top and bottom off and clean the seeds.
• Cut into cubes and cut the outer skin off.
• Place cubes in glass baking dish and pour in about ½ to 1 C. of water.
• Cover with aluminum foil.
• Bake at 250° for about 4 to 5 hours, until a fork will pierce the pumpkin cubes easily.
• Drain water and let cool so the pumpkin can be frozen in containers.
• When it’s time to use, puree in a blender.

While Gail clearly favors pumpkins, her staff and family like other squash options for making healthy and flavorful meals. Winter squash are a tasty source of complex carbohydrates and fiber. They are also sources of potassium, niacin, iron and beta-carotene.

Squash can be baked in the oven or, when speed is important, can be microwaved on high power, the Sasses suggest. 

Brenda Underwood, an employee at the pumpkin patch, is always looking for fun recipes to use that include fall and winter squash. Underwood isn’t afraid to try a more complex recipe, such as butternut squash and black bean orzo with sausage and spinach. 

• 3 eggs
• 2 1/4 C. cooked pumpkin
• 1 C. brown sugar
• 2 T. sugar
• 1 1/2 tsp. cinnamon
• 3/4 tsp. ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 can (5 oz.) evaporated milk
• 1/3 C. milk
• Pie crust

Blend eggs and pumpkin on medium. Add sugars and blend. Add spices and blend. Then add milks. Blend until well mixed. Pour into unbaked pie crust. Bake at 400 degrees for 15 minutes, lower temperature to 375 degrees and bake for 45 minutes until a knife comes out clean. Serve with ice cream or whipped topping.

Cut squash in half. Remove seeds. Place on baking dish cut side down. Bake for 30 minutes at 350 degrees. Then add the following to the inside of the squash:

• 1/4 C. Parmesan cheese
• 2 T. butter
• Garlic salt or minced garlic
• Salt and pepper, to taste

Bake for another 10 to 15 minutes. Serve with a meat sauce.

• 2 C. butternut squash, peeled, seeded and cubed
• 1 T. olive oil
• Salt and pepper
• 1 C. uncooked orzo
• 1 T. olive oil
• 12 oz. sausage, cooked
• 15 oz. black beans, canned rinsed, drained
• 5 oz. fresh spinach
• Fresh thyme

Preheat the oven to 400 degrees. In a large bowl, toss cubed butternut squash with olive oil, salt and pepper. Spread the squash on a parchment paper-lined baking sheet in one layer without overcrowding. Roast on the middle rack for 30 minutes.

Combine 2 C. water and 1 C. orzo in a medium saucepan. Bring to a boil and immediately reduce to medium or medium-low heat. Cook for about 10 minutes with water visibly simmering, stirring frequently to make sure the orzo doesn’t stick to the bottom. Add small amounts of water if water gets absorbed too quickly.

Once the orzo reaches an “al dente” texture, move the pan from heat. Cover and let the rest for about 5 minutes.

Heat 1 T. olive oil in a large, high-sided, heavy-bottomed skillet (such as cast iron or stainless steel) on medium heat. Slice cooked sausage into coins and add to the skillet. Cook on medium heat for 5 minutes on one side until nicely browned, then flip over and cook for about 3 minutes on the other side.

Add spinach to the sausage and cook on medium-low heat until wilted.

Add rinsed and drained black beans and cooked orzo (drained of any liquid). Mix to combine. Add roasted butternut squash cubes. Stir everything together carefully. Season with salt and pepper. Top with fresh thyme.