Fall is the best time to start eating the amazing varieties of Winter Squash: White Delicata & Sweet Dumpling with green strips. Pale yellow Butternut. Dark green, round Acorn. West Indian Calabaza or surprising Spaghetti Squash! They look like decorations, but their real beauty lies on the inside. A creamy texture and a luscious, nutty flavor with just a hint of sweetness. Delicious! Plus, they’re good for you!
Squash helps your body run smoothly. It's especially good if you are diabetic because it's packed with B-complex vitamins and fiber with pectin - both essential elements in regulating blood sugar. Squash has vitamin A (great for eye and lung health), and it helps strengthen bones. South Americans have been growing and enjoying squash for over 10,000 years!
How to buy: Look for a hard, firm skin with no soft spots or bruises. It should feel heavier than you expect!
How to cook Butternut or Acorn Squash: Cut hard-skinned squash in half (See tips below). Remove the seeds, coat with a bit of olive oil; bake in the oven at 400 degrees for 50 - 60 minutes or until it's fork-tender. (Note: Add about an inch of water to the pan to keep it moist.)
Scoop out the cooked squash & season it your way. Add a tablespoon or two of honey or a couple dashes of cinnamon, or mash up with cooked carrots or parsnips, or stir in some orange juice or sprinkle in a little curry. It all depends on your taste!
Make your next “pasta” meal with Spaghetti Squash (See video & recipe). Only 25% of the calories in pasta!
From Farm to Oven
RECIPE: Spaghetti Squash
Use like pasta. Great by itself with a bit of seasoning or as the basis of a whole meal. (Only 25% of the calories in pasta!) See video above
To Make:
Place the whole spaghetti squash on a pan in the oven at 350 degrees.
Cook for 45 to 60 minutes or until a fork easily goes through the skin.
Let cool enough to pick up.
Cut the squash in half lengthwise. Use two forks to pull apart spaghetti squash flesh into fine noodle-like strings.
Add your favorite pasta sauce or butter and Parmesan cheese
Other varieties:
Spaghetti Squash Tuscan Fresh Veggies Sauce
Ingredients:
4 slices crispy bacon
2 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
2 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
To Make:
While squash is baking, cook bacon until crispy. Transfer to a paper towel-lined plate to drain.
Pour off half the bacon fat and add garlic, tomatoes, and spinach to the skillet. Season with salt and pepper. Add cream & Parmesan. Let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.
Calabacitas: Mexican Squash, corn & cheese, a kid’s delight. Watch how quick & easy: Squash, corn & a bit of cheese
TIPS AND TRICKS: Handling Squash
Storage
Summer squash goes in the fridge. Zucchini & yellow.
Winter squash stays on the counter, not in the fridge: Acorn is good for a month; Butternut for 2-3 months; Calabaza for about 1 month; Delicata & Spaghetti for about 2 months. Keep in the coolest part of the kitchen & check for soft spots.
Cooking Hard Squash: Butternut & Acorn
Using a heavy knife, cut off ¼ inch at both ends.
Remove the skin with a vegetable peeler
Cut squash in half lengthwise by placing a knife on the top of the squash & rocking back & forth while applying pressure to the handle and the top of the knife.
Remove the seeds & bake @ 400º for about 1 hour.
Cube & pan-roast with sliced apples a bit of olive oil & seasoning for 25 minutes
Roasting Delicata or Sweet Dumpling Squash Leave the skin on. Cut whole squash in half and then into 1” slices. (slices should all be about the same size.) Mix with sliced red onions, garlic, a tablespoon of maple syrup or brown sugar, a tablespoon of olive oil and a sprinkle of thyme. Bake on sheet pan for 20-25 minutes in 350º oven or until squash is tender. For a crisper outside, flip and roast for 10 more minutes or pan fry on top of the stove!
Seasoning Suggestions:
Savory: Dash of garlic salt & 1 tablespoon Worcestershire sauce
Sweet: ½ teaspoon vanilla, ½ teaspoon cinnamon & 1½ teaspoon sugar
Add sliced apples to any squash dish
