ROASTED ACORN SQUASH WITH
BROWNED BUTTER AND SAGE
How to Use
Winter squash and pumpkins should
be firm and heavy for their size. Whole
squash should be kept in a cool, dry
place (outside in the fall and winter is
perfect). Stored this way, pumpkins and
squash last a long time! Once cut, store
refrigerated and use within a few days.
Cutting a large squash can be dif-
ficult. Use a very sharp knife or cleaver
to penetrate the skin, then push firmly
and steadily. A rubber mallet comes in
handy to push the blade through the
squash. But please be cautious! Don’t try
to cut through the stem – cut to either
side of it.
Easy Ways to Cook
Baked Squash -Once you’ve cut your
squash in half, scoop out the seeds,
brush the cut surfaces with cooking oil,
and place the cut side down on a baking
sheet or pan. Bake at 375 degrees until
the squash looks wrinkled and is very
soft when pierced with a knife. Place
the squashy upright on a serving plate
and top with salt, pepper, butter, herbs,
etc. and serve! Or you can scoop out
the flesh, puree it in a food processor
or blender, and use in soups, pies, and
ravioli fillings.
Roasted Squash - If you have a squash
that’s easy to peel, such as butternut
or delicato, cut the peeled squash into
cubes or slices, toss it with olive oil, salt
and pepper, and roast at 400 degrees
until browned. This should take about
30 minutes.
Great Flavor Partners
Spaghetti Squash - Make sure to
puncture the surface of spaghetti squash
before baking, lest you end up with
spattered squash in your oven! Bake the
squash whole at 375 degrees until soft,
about an hour. Slice in half, scoop out
the seeds, then drag a fork through the
squash to pull apart the strands. Serve
with a simple marinara sauce; toss with
butter, cheese and fresh herbs; or add
any of your favorite sauces.
Cheese – Gruyere is especially delicious,
also Fontina and Parmesan
Herbs – Sage pairs beautifully with baked
squash as does rosemary, coriander, garlic
and cumin
Olive oil, butter, browned butter
Maple syrup, brown sugar, ginger
Onions, apples and other fall fruits
Health Benefits
The vivid orange flesh of many
winter squash varieties is due to
their amazing concentration of
carotenoids. Among these carot-
enoids are beta-carotene, alpha-
carotene, and other carotenoids
that can be converted into active
forms of vitamin A, which is
important for good immune func-
tion and vision. Winter squash
is also a low-calorie food and a
good source of complex vegetable
carbohydrates and dietary fiber for
good digestive health. A wealth of
other nutrients are also plentiful in
winter squash including B vitamins
thiamin and vitamin B6, as well as
of vitamin C, magnesium, potas-
sium, and iron. Winter squash
is also one of a handful of good
low-fat sources of vitamin E. The
seeds, dried or roasted, contain
protein and magnesium and can
serve as a very filling, nutrient-
dense, low-carbohydrate snack.
GILROY • MORGAN HILL • SAN MARTIN
PUMPKIN, TURKEY AND WHITE BEAN CHILI
OCTOBER/NOVEMBER 2018
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