Latah squash is a Kirkland family treasure. The heirloom variety has been passed down for several generations.
Now, thanks to the efforts of Brad Jaeckel, manager of Eggert Family Organic Farm at Washington State University Pullman, seeds of the beloved cucurbit are now available to gardening enthusiasts and farmers through a regional cooperative. Or, if you’re lucky enough to live on or near the Palouse, buy the whole fruit in person at Eggert Family Organic Farm or Affinity Farm in Moscow, Idaho, which also cultivates the rich, dense squash with bright orange as well as its seeds.
Joanne and Larry Kirkland are self-described “plain” cooks, largely enjoying the longtime family favorite as a side, such as a simple mash.
But the versatile winter variety is good in both sweet and savory dishes—from velvety pies to creamy soups and more. Substitute Latah squash for Hubbard and butternut squash, even acorn squash or pumpkin.
Try making the swap in these squash recipes—and let us know how they turn out!
Roast Latah squash the way you would roast Blue Hubbard squash (Food Network)
Here’s a bunch of ideas for using Latah squash instead of Hubbard squash (Fruits & Veggies)
Spicy squash soup from Southern Living
Homemade ravioli (The Kitchn)
Mashed squash (Well Plated)
Try this maple syrup pie with Latah squash (New York Times)
Another squash pie filling (Just a Pinch)
Kate Lebo’s all-butter pie crust (Spokesman-Review)
Squash bread (My Baking Addiction)
Squash cake (Nellie Bellie)