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Dry-Farmed Winter Squash - Curators:
Lucas Nebert, Oregon State University;
Amy Garrett, Dry Farming Institute.
Culinary:
Laura Bennett, The Vegucation Station & Ejido Oso Farm.
Bite:
Roasted Kabocha Squash and Crispy Chickpeas with Tahini Lemon Yogurt and Cilantro.
Project:
‘Stella Blue’ is a productive, medium-sized blue kabocha
type squash with thick orange flesh that has a dry, flaky
texture and is very sweet and nutty. It stores well,
especially when dry-farmed, turning from blue to pink to
help indicate ripeness. This open-pollinated variety was
selected under dry farmed conditions by the late Bill
Reynolds along the Eel River in Northern CA. The OSU
Dry Farming Program and Dry Farming Institute are
continuing to improve and adapt this variety to thrive
when dry farmed in the Willamette Valley, Oregon.

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2025 OSGC Variety Showcase
Dry-Farmed Winter Squash - Curators:<br /> Lucas Nebert, Oregon State University;<br /> Amy Garrett, Dry Farming Institute.<br /> Culinary:<br /> Laura Bennett, The Vegucation Station & Ejido Oso Farm.<br /> Bite:<br /> Roasted Kabocha Squash and Crispy Chickpeas with Tahini Lemon Yogurt and Cilantro.<br /> Project:<br /> ‘Stella Blue’ is a productive, medium-sized blue kabocha<br /> type squash with thick orange flesh that has a dry, flaky<br /> texture and is very sweet and nutty. It stores well,<br /> especially when dry-farmed, turning from blue to pink to<br /> help indicate ripeness. This open-pollinated variety was<br /> selected under dry farmed conditions by the late Bill<br /> Reynolds along the Eel River in Northern CA. The OSU<br /> Dry Farming Program and Dry Farming Institute are<br /> continuing to improve and adapt this variety to thrive<br /> when dry farmed in the Willamette Valley, Oregon.