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Do you know what askutasquash is? It is a fall veggie––a squash. It means “green thing eaten green” and grew in Peru as long as 2,000 years ago. I did recipes for summer squash, known to most as zucchini, so today it’s cooking with winter squash, such as acorn, butternut, buttercup and hubbard.

Some people ask what the difference is between butternut and buttercup? I find the butternut to be more moist compared to the buttercup, which is a little drier but very flavorful. Squash are low in sodium and are an excellent source of vitamin A, some vitamin C, iron and riboflavin (which the dictionary tell me is the same as vitamin B).

When the flesh is cooked and mashed, most squash can be used interchangeably in baked goods, pies, custards and souffles. If you don’t know which variety to look for, the butternut squash is cylindrical in shape with a bulb-like base, while the buttercup has a turban-like formation at the blossom end, with a light gray coloring, while the rest of it is dark green. The acorn squash are slightly oval, ribbed, and pointed at one end. They have large cavities which make them excellent for stuffing.

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Shall we––speaking of acorn squash, this is a great fall-type recipe.

STUFFED ACORN SQUASH

2 medium acorn squash

1/4 t. salt

2 c. chopped apples (McIntosh, Granny Smith, Golden Delicious, Rome Beauty)

3 T. melted butter or margarine

1 medium orange, peeled and diced (remove the pith...the white membrane)

3 T. brown sugar

Cut squash in half crosswise; remove seeds and some of the stringy stuff. Put cut-side down in shallow baking pans. Add about 1/4-inch hot water to pans. Bake at 350 degrees for 35 minutes.

Turn cut-side up; sprinkle with salt.

Combine rest of ingredients; fill squash with mixture. Bake additional 25 minutes or until squash is tender.

Serve in the shell. Serves 4.

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Add a butternut squash.

CANDIED BUTTERNUT SQUASH WITH CINNAMON AND HONEY

1 large butternut squash, cut in quarters, lengthwise

1/4 c. melted butter

1/4 c. honey

1/2 c. finely chopped pecans (optional, but nice texture) 1/4 t. cinnamon

Scoop seeds out of squash. Put pieces, cut-side down in a large baking dish. Pour hot water in dish to a depth of 1/4-inch. Bake squash at 350 degrees for 50-60 minutes or until tender. Cool squash; peel. (This part of the recipe may be done ahead of time if you wish. If so, put in plastic bag and refrigerate.)

Cut squash into 1/2-inch slices and put in a 9x13 baking pan. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 20-25 minutes until squash is glazed and hot. Serves 4-6.

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This is a great veggie sidedish to serve with meatloaf, for instance, making good use of the oven.

WINTER SQUASH

CASSEROLE

3 c. mashed winter squash, about 1-1/2 lbs. (such as buttercup, hubbard or butternut)

1/4 c. butter or margarine

3 eggs, beaten

1/2 c. sugar

1/4 t. salt

Combine first five ingredients; put in ungreased 9x9 baking dish, or 2 qt. casserole.

TOPPING

1/2 c. brown sugar

1/4 c. butter or margarine, softened

2 T. flour

1/4 c. slivered almonds

Combine topping ingredients and crumble over the top.

Bake uncovered at 350 degrees for 45 minutes or until a knife inserted in center comes out clean.

Serves 6.

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I think we need to have a dessert, don’t you? They’ll think it’s pumpkin pie if you don’t tell them.

WINTER SQUASH PIE

1 unbaked 9-inch pie shell with fluted edge

1 (2-1/2 lbs.) butternut squash

3 eggs

1 c. sugar (can use half sugar substitute)

1/2 c. dark corn syrup (can use clear corn syrup)

1 t. vanilla

1/2 t. cinnamon

1/4 t. salt

1 c. chopped pecans

Cut squash into quarters, scoop out stringy flesh and seeds.

In 3 qt. pan, over medium heat, bring 1-inch of water to a boil; add squash. Cover and cook until tender.

Drain and peel squash.

In food processor bowl, using metal blade, place squash; cover. Process until smooth. Measure amount (you should have 2 cups pureed squash).

Return to processor or bowl. Add rest of ingredients (except pecans), cover and process until well-blended.

Remove bowl from processor and stir in pecans. Pour into shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, bake 35-40 minutes or until knife inserted in center comes out clean. Cool on rack. Top with whipped cream or whipped topping. Serves 6-8.

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Thought for the day: Take time to dream; it hitches the soul to the stars!

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