Here are some winter squash recipes that will make you glad you went to the trouble of growing it.
Winter squash has a hard rind and can be stored for months at room temperature. The better known of this genus, cucurbita, are acorn, butternut, and spaghetti squash. But there are many more. Don't harvest until the vines have been killed by frost. Leave a 2 inch stem when you harvest. Enjoy when you no longer have anything coming in from the garden. The seeds can be toasted and used as you would use pumpkin seeds.
These winter squash recipes can be used with other varieties of squash.
2 medium acorn squash, halved and seeded
1 ½ cups water
1/3 cup light corn syrup
1 tablespoon margerine, melted
½ teaspoon ground cinnamon
dash of salt
Place squash, cut side down in a 13 X 9 X 2 inch baking dish; add water.Bake in preheated 400 degree F oven for 30 minutes. Drain water; turn cut side up.
Stir together corn syrup, margarine, cinnamon and salt in a small bowl; spoon corn syrup mixture evenly over squash. Bake at 350 degrees F, basting occasionally, until fork tender, about 15 minutes.
Microwave Directions: Bake halved acorn squash in glass dish on high for 10 minutes. Apply glaze and bake 2 minutes longer or until soft.
1 acorn squash
1 teaspoon chopped onion
1 teaspoon finely chopped green pepper
1 chopped tomato
2 tablespoons butter
1/2 cup grated cheese
1 cup soft bread crumbs
Salt and pepper
Bake squash as directed above until tender. Scoop out center, leaving shells about 1/4 inch thick. Mash pulp and add remaining ingredients. Pile in squash shells and place in 350 degree oven to brown tops. Serves 2. Double recipe for 4 servings.
Try this for Thanksgiving
Bake 4 small acorn squash as directed above. Place 1 tablespoon butter and 1 tablespoon honey in each half. Microwave for 2 minutes or until butter melts. Smooth honey-butter mixture over the cut surfaces of squash. Spoon ¼ can of whole-berry cranberry sauce into each half and microwave for 3-6 minutes, or until cranberry sauce is hot. Serve warm.
This is good with pork chops.
Halve acorn squash and bake cut side down on cookie sheet at 350 degrees F in the oven, or 15 minutes on high in a glass dish in the microwave, until tender. Turn up, fill holes with apple pie filling from a can, and return to oven or microwave to heat through.
1 medium butternut squash, pared, seeded and cut up
¾ cup corsley chopped pecans
1/3 cup sugar
½ teaspoon cinnamon
2 tablespoons maple syrup
Cook squash in boiling salted water until tender. Drain. In blender or food processor, puree squash, sugar, and cinnamon on low. Place in one quart oven- proof casserole dish; top with chopped nuts and drizzle with syrup. Place under broiler for 3- 5 minutes or until glazed and brown.
Substitute cooked, pureed winter squash for pumpkin when you make pies.
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