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I am talking about winter squash today. They may look weird or scary, but don’t be afraid.  These hard-shelled varieties showing up in stores and farmers’ markets are chock full of vitamins, nutrients and flavor.

Why are they called “winter” when they are growing in the summer? Because these squash, unlike their thin-skinned cousins, can keep for weeks, even months, without refrigeration.

Winter squash hold their sugar and their sweet taste longer when stored at room temperature. When they are refrigerated, their sugar can turn to starch. With fewer calories, they are high in beta carotene, which gives them their orange color. In general, the darker the squash, the more vitamins it has. A half-cup of mashed acorn or butternut squash has 60 calories and lots of vitamin A.  Lesson over!

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FALL SQUASH BAKE
1 medium butternut squash
1 medium rutabaga
2 large sweet potatoes
1/4 c. olive oil
2 t. crushed, dried rosemary

Peel veggies and cut into one inch cubes. Toss together veggies and oil in a bowl. Transfer to a lightly greased or sprayed 9x13 inch baking pan. Sprinkle with rosemary. Bake at 450 degrees for 35 minutes or until veggies are tender. Makes 10-12 servings.

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BAKED ACORN SQUASH WITH
APPLE STUFFING
2 small acorn squash (1-1/2 lbs.)
1 large or 2 small apples, peeled and diced
2 T. each, diced celery, finely diced onion and water
2 t. melted butter
Pinch of salt and pepper

Spray a 9x13 inch baking pan with cooking spray. Put squash cut-side down in pan. Bake 20 minutes at 400 degrees.
While squash is baking, combine next five ingredients in a medium bowl; mix well. Turn squash cut sides up. Sprinkle with salt and pepper. Divide apple mixture to fill cavities of the squash.
Bake stuffed squash halves, don’t forget to cover pan with foil, pinching edges to pan. Bake 30 minutes or more. Makes four servings.

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Don’t pass up this recipe. It’s delicious.

CREAMY SQUASH SOUP
3 strips bacon
1 c. finely diced onion
2 small garlic cloves, minced
2 c. cooked, mashed buttercup or butternut squash
2 T. flour
1-12 oz. can evaporated milk, divided
3 c. chicken broth (can be made using bouillon)
1/2 t. curry powder
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
Sour cream, optional

In a large saucepan or Dutch oven, cook bacon until crisp, drain, saving 1 T. drippings. Crumble bacon, saute onion and garlic in drippings, over medium heat until tender, stirring constantly. In a blender or food processor, puree squash, flour, 1/3 c. milk and onion mixture; add to sauce pan. Add next five ingredients and remaining milk; bring to a boil over medium heat. Boil for two minutes, stirring. Top each serving with a dollop of sour cream if you wish. Sprinkle with bacon. Makes six to eight servings. Note: Serve with rolls, fruit and cheese. Also, I saute the onions and garlic in a small saucepan rather than a bigger cooking pan.
Be aware of the ghosts and goblins roaming the neighborhood. Have a safe and fun Halloween!

Thought for the Day: You know when you’ve reached middle age when a doctor, not a policeman, tells you to slow down, all you exercise is your prerogatives, and it takes you longer to rest than to get tired.

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