Uploaded October 2019 | Updated September 2026, 1 day ago
This video features a farmer sharing their personal favorites among various squash varieties. Vicki Hertel, of Sun Gold Farm, discusses the unique qualities and culinary uses of different types of squash, including their taste, texture, and versatility in cooking.
Transcript:
Vicki: When people ask me, which is my favorite squash. Probably everybody's gonna get a different answer because I love squash I love pumpkins. I like to make pies and you can make pies with almost anywhere squash. So maybe I'll tell you a few of my favorites and not my favorite. My husband and I both really enjoy the white acorn called cream of the crop. We also enjoy Delicata (squash) because mostly because it can be used so many different ways not only baked or microwaved it can be sautéed, and it can be a sweet or savory dish butternut is always a good standby and makes a great pie. And then if you go to the larger squash which some people are afraid of because of their size, but actually you usually can get a better deal on a price on a bigger splash. But when you get up to those big ones I really liked that the pink banana. It's good for pies it's good for baking makes great breads and pies. There's only one winter squash we don't eat on this farm. And that's that Danish or the green acorn. It's one of the most popular winter squash. It's one everybody can recognize, but not near as good in flavor or texture as any of the other winter squash we grow over 25 varieties here on the farm. We try new varieties every year, and we have yet to find one as bad as the Danish squash.
Rebecca: Is that also known as the acorn?
Vicki: Yes, it's acorn although there's many acorn types we grow up ‘Jester’ and ‘Cream of the Crop’ are acorn types, ‘Carnival', 'Festival’. ‘Heart of Gold’, ‘Sweet Dumpling’, those are all acorn types, but the black or dark dark green acorn squash that you see at the markets, that's a Danish or an acorn and it really is inferior, and you can almost tell by the price. You can get them sometimes three for $1 and there's a reason for that.
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This video features a farmer sharing their personal favorites among various squash varieties. Vicki Hertel, of Sun Gold Farm, discusses the unique qualities and culinary uses of different types of squash, including their taste, texture, and versatility in cooking.
Transcript:
Vicki: When people ask me, which is my favorite squash. Probably everybody's gonna get a different answer because I love squash I love pumpkins. I like to make pies and you can make pies with almost anywhere squash. So maybe I'll tell you a few of my favorites and not my favorite. My husband and I both really enjoy the white acorn called cream of the crop. We also enjoy Delicata (squash) because mostly because it can be used so many different ways not only baked or microwaved it can be sautéed, and it can be a sweet or savory dish butternut is always a good standby and makes a great pie. And then if you go to the larger squash which some people are afraid of because of their size, but actually you usually can get a better deal on a price on a bigger splash. But when you get up to those big ones I really liked that the pink banana. It's good for pies it's good for baking makes great breads and pies. There's only one winter squash we don't eat on this farm. And that's that Danish or the green acorn. It's one of the most popular winter squash. It's one everybody can recognize, but not near as good in flavor or texture as any of the other winter squash we grow over 25 varieties here on the farm. We try new varieties every year, and we have yet to find one as bad as the Danish squash.
Rebecca: Is that also known as the acorn?
Vicki: Yes, it's acorn although there's many acorn types we grow up ‘Jester’ and ‘Cream of the Crop’ are acorn types, ‘Carnival', 'Festival’. ‘Heart of Gold’, ‘Sweet Dumpling’, those are all acorn types, but the black or dark dark green acorn squash that you see at the markets, that's a Danish or an acorn and it really is inferior, and you can almost tell by the price. You can get them sometimes three for $1 and there's a reason for that.
Follow us:
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twitter.com/cookingupastory
facebook.com/cookingupastory
pinterest.com/foodfarmerearth
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Cooking Up a Story channel on YouTube
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