Special side note: Winter squash does not mean winter!! No need to worry, we have several weeks left before it freezes.
If you are not a “squash” person, please consider giving them another chance! Winter Squash comes in hundreds of different varieties, literally. The most popular are the acorn, buttercup and butternut. The most traditional way to cook any squash is to cut it in half lengthwise, remove the seeds, and bake at 350* for about a half hour (test with a fork).
If you haven’t enjoyed that in the past, there are recipes that use cubed squash for breakfast dishes, squash pancakes, even something as simple as having cubed squash & potatoes roasted for dinner. Squash and pumpkin can be used almost interchangeably, so squash can even be used for baking (substitute for pumpkin bars, etc.).
***Special parent note: If you cook your squash for about an hour, it will be soft enough to use as baby food! I freeze mine in an ice cube trays so that they are in “individual” baby servings.
Spiced Winter Squash 4 cups cooked, pureed, winter squash ½ tsp salt ¼ tsp ground coriander ½ tsp ground mace ¼ tsp ground ginger 2 tbsp all-purpose flour 2 tbsp melted butter or margarine ½ cup brown sugar, well packed ¼ cup fine bread crumbs 3 tbsp melted butter or margarine
Mix the squash with the salt, coriander, mace, ginger, and flour. Turn into a buttered 1 quart shallow casserole dish. Drizzle with 2 tbsp melted butter. Sprinkle evenly with brown sugar. Mix the breadcrumbs with the 3 tbsp melted butter. Sprinkle over the squash. (Recipe may be made in advance and refrigerated at this point). Bake at 350* for 30 minutes or until crumbs are golden and sugar has melted.
Glazed Apple (stuffed) Butternut Squash 1 butternut squash 4 tablespoons maple syrup 1 large tart apple (diced) 2 tablespoons chopped nuts 2 tablespoons packed brown sugar 1 tablespoon melted butter
Cut squash in half lengthwise, remove seeds. Place on a baking dish, open side up. Bake for 20 minutes at 350*. In a separate bowl, combine diced apples, chopped nuts (I prefer walnuts), brown sugar, butter & Maple syrup. Spoon mixture into the squash halves. Continue baking for another half hour or until apples are tender crisp. Top with granola if you choose.
Have a great week! ~The Farmer’s Wife
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