Pick Your Own Butternut Squash: A Dutch Farm Adventure

There’s something deeply satisfying about wandering through a Dutch farm field in September or October, 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, look for an even tan/beige skin and a firm, heavy feel. The rind should be so hard that you can’t press your fingernail into it. Avoid any soft spots or green streaks, though a few scratches are fine. The stem should be dry and corky; cut it 2–3 cm above the squash with a sharp knife or pruners, because a squash without its stem won’t keep as long. Harvest before the first frost.

Once you’ve filled your basket, it’s time to get creative. At home, store your squash unwashed in a cool (10–15°C), dry, dark place—not the fridge—and it will keep for one to three months. 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.

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:

  1. Roast squash cubes at 200°C (400°F) with olive oil, salt, and pepper for 20 minutes, until tender.
  2. While squash roasts, cook pasta al dente. Reserve 1 cup pasta water.
  3. In a large pan, heat 1 tbsp olive oil over medium heat. Add garlic and sage, cook for 1 minute.
  4. Add roasted squash and cream, then mash lightly with a fork for a chunky sauce. Stir in Parmesan and nutmeg.
  5. 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 (you can leave the skin on, though it stays a bit tough; peel it if you prefer)
  • 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:

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

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 for a quirky centerpiece. 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.