Late autumn on the North Fork means harvest season is in full swing. With summer crowds gone and cool air settling in, local farmstands are filled with the season’s best produce.
If you’re driving along, stop by Wowak Farms (17905 Main Road, Mattituck). You won’t find corn mazes or hayrides here, just a family-run stand focused on fresh, local produce. Right now, their crates are full of autumn squashes like acorn, spaghetti and sweet butternut, all picked from nearby fields.
Wowak Farms in Mattituck. (Photo Credit: Doug Young)
Don’t pass on fresh butternut squash just because peeling it looks tricky. You could buy pre-cut squash at the store, but learning a simple knife skill is rewarding, and nothing beats the taste of fresh, local squash.
Butternut squash is a natural centerpiece for autumn harvest celebrations — and over at RGNY (6025 Sound Ave., Riverhead), they’re gearing up for a lively Día de los Muertos event on Saturday, Nov. 7th. Firmly rooted in RGNY’s Mexican heritage, the holiday is traditionally observed in early November, right after Halloween, to mark the close of harvest and to honor and celebrate the memory of loved ones who’ve passed on. Steeped in bright marigolds and deep culinary history, the vineyard evening honors life, family and legacy with local wine and ceremonial fire.
Bring that same festive spirit to your table. This butternut squash chipotle salsa is the perfect excuse to break out colorful ceramics, bold textiles and warm candlelight. Roasted cherry tomatoes and squash give gentle sweetness, fresh lime juice adds a bright tang, and chipotles with roasted garlic deliver a smoky, spicy punch — with the air fryer making this an easy late-fall win.
TIPS FOR THE HOME COOK
The biggest hurdle with cooking whole butternut squash is the prep, but you can make it easy and safe with one simple tool: a Y-peeler.
Use the Right Peeler: Skip standard swivel peelers. A wide, sturdy Y-peeler gives you better leverage and control on tough squash skin.
Create a Stable Base: Use a sharp chef’s knife to trim off the top and bottom 1 inch of the squash. Flat ends keep the squash from rolling around while you work.
Peel Vertically: Stand the squash upright on your cutting board. Work your Y-peeler from top to bottom, shaving off the skin until you see bright, vibrant orange flesh all the way around.
Section and Cube: Lay the peeled squash on its side and slice it right where the slender neck meets the bulbous base. Cut the neck into thick rounds, stack them, and dice them into uniform 1-inch cubes. Halve the bulbous base, scoop out the seeds with a spoon and cube the rest. You’ll save a few bucks and gain a lot more flavor.
Roasted squash makes for a hearty, autumnal addition to game-day salsa — grabbing some from your favorite local farm adds a fresh edge. (Photo credit: Doug Young)
Butternut Squash Chipotle Salsa
PREP TIME: 15 minutes
COOK TIME: 18 minutes
SERVES: 4
INGREDIENTS
2 cups fresh butternut squash, peeled and cut into 1-inch cubes (about ½ a medium squash, sourced from Wowak Farms)
1 lb cherry tomatoes
3 whole garlic cloves (or 2 tsp minced garlic)
1 tbsp vegetable or olive oil
½ tsp coarse salt (plus more to taste)
¼ tsp black pepper
1 cup of fresh cilantro
1 lime, juiced
1 to 2 tbsp chipotle in adobo sauce (canned, adjusted for spice preference)
INSTRUCTIONS
1. Prep and Season the Veggies: In a medium bowl, combine the cubed butternut squash, whole cherry tomatoes, and garlic cloves. Toss with the oil, ½ teaspoon salt, and ¼ teaspoon black pepper until everything is evenly coated.
2. Roast in the Air Fryer: Transfer the seasoned squash, tomatoes and garlic into your air fryer basket in a single layer (work in batches if necessary to avoid overcrowding). Air fry at 400°F for 16 to 18 minutes, shaking the basket halfway through, until the squash is tender and slightly crisp on the edges and the tomatoes are soft and blistered. (Oven Method: Spread on a sheet pan and roast at 400°F for 30 minutes).
3. Load the Food Processor: Transfer the hot roasted squash, tomatoes and garlic cloves directly into the bowl of a food processor, discarding any liquid left behind in the air fryer basket or sheet pan.
4. Add Aromatics: Add the fresh cilantro, lime juice and 1 tablespoon of chipotle in adobo sauce to the food processor.
5. Pulse to Texture: Pulse the mixture repeatedly until you reach a thick, chunky salsa consistency. Taste the salsa and pulse in a second tablespoon of chipotle if you prefer more heat.
6. Season and Serve: Transfer the salsa to a serving bowl, taste and add more salt and pepper as needed. Serve warm or at room temperature alongside fresh tortilla chips.
