Gill's Golden Pippin (Cucurbita pepo)

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In our WINTER squash project we haven't worked much with acorn squash as they aren't considered to be long storing, but Adaptive Seed gave us a few Gill's Golden Pippin a few years ago and we were so charmed it that we started growing it. Our chef loves its flavor and we love how long it stores, so it became the token acorn squash in our project.  It doesn't hurt that it is an Oregon heirloom!

 Gill's Golden Pippin was introduced by the Gill Brothers Seed Company in Portland Oregon in the mid-1900's. From their 1964 catalog: "A small squash, in shape and exterior color similar to Golden Table Queen, however, the meat is richer in golden color. The thick meat is very mild, sweet and of fine texture. It produces heavy yields, ripens early, and is a good keeper. We have many fine reports on this variety."

Adaptive Seed in Sweet Home Oregon has brought this Oregon heirloom back into commercial production.  From their catalog: "Five times more flavorful than most acorn squash, but about half the size. We think it even beats some delicatas for flavor. We found Gill’s Golden Pippin was best simply cut in half and served roasted as a side dish (though usually one person would eat both halves)."

 

Here is a recipe from the chefs at Gathering Together Farm in Philomath, OR

http://blog.gatheringtogetherfarm.com/tag/gills-golden-pippin/  

  • INGREDIENTS:
    • 2 shallots, chopped fine
    • 2 Gill’s Golden Pippin Acorn Squash, sliced thin
    • 4 Pimento peppers, sliced thin
    • 1/2 head garlic, chopped finely 
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Slice off the ends off the Gill's Gold squash and then slice them in half. Scoop out the seeds, and slice lengthwise once more so that you have quarters. Make thin slices down the quarters and set aside.
    • Slice your pimento peppers in half and rip out the seeds and stem. Make thin slices down each pepper half and set aside as well.
    • Finely chop the shallots and garlic.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the sliced pimentos and let cook covered about 3-5 minutes.
    • Add the Gill's Gold squash, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Remove the lid and cook another 3-5 minutes until at desired softness. Add more salt and pepper to taste, and enjoy!

Alexandra Stonesaucy, simple