Vegetable of the Month: Squash!

The weather is getting cooler outside, which means fall is right around the corner.  There are many different varieties of squash that you can buy, but some are in season in the fall and winter months.  The most popular fall and winter squash are: acorn, butternut, and spaghetti squash.  Squash comes in a variety of shapes and colors and is a great source of potassium, fiber, and Vitamin A.

How to select:

• Choose squash with glossy skin that does not have any spots or cuts.
• Whole winter squash can be store at room temperature for 1-3 months depending on the variety.
• Store cut pieces of squash in a closed container in the refrigerator.

 

Types of squash:

• Acorn squash -- usually shaped like an acorn. To prepare rinse the outside, slice into halves and can be baked, microwaved, sautéed or steamed. Acorn squash can be filled with different ingredients for added flavor.  Try our Apple Stuffed Acorn Squash for a quick and easy side dish!
• Butternut squash -- has yellow skin and orange flesh inside.  As butternut squash gets ripe, it becomes sweeter.  To prepare, rinse the outside, peel off the skin, carefully cut down the middle, and chop into pieces.  Butternut squash is usually baked or roasted and great in soups!  Try the Butternut Squash Soup recipe below!
• Spaghetti squash:  is oblong and has a ivory to yellow or orange color.  Spaghetti squash when cooked looks like spaghetti!  Spaghetti squash can be prepared by rinsing off the spaghetti squash and poke holes on the outside.  Spaghetti squash can be cooked in the microwave, baked or steamed.  Once they are cooked, cut in half and scoop out the insides.  Try this Spaghetti Squash with Tomatoes, Basil and Parmesan recipe.  Kids will love that it looks like spaghetti!

There are many ways to enjoy squash.  What is your favorite squash recipe?

 

Butternut Squash Soup

 

Ingredients

1 red onion

2 medium butternut squash, chopped (or 2 packages of precut)

3-4 celery stalks, with leaves, chopped

1 potato, chopped

3-4 large carrots, chopped

3 cups low-sodium chicken stock

Sprinkle with black pepper

 

Add to taste:

1/4 cup brown sugar

2 teaspoons cinnamon

1/4 cup half n half

 

Directions:

1. Cook all of the above ingredients in a slow cooker on low for 8 hours, or high for 4 hours.
2. Once cooked and soft, place in a blender and blend for 2-3 minutes until well blended.
3. Add brown sugar, cinnamon and half n half to taste.
4. Enjoy!

 

Recipe courtesy of Erin Braunscheidel Duru