It’s SQUASH SEASON!!!
For a long time, I thought butternut squash was the only winter squash. Boy, was I wrong! Every time I turn around, another winter squash comes into my life. My favorite was the gigantic Hubbard squash I was given once. It was so big I couldn’t get my knife through it—I had to drop it on the sidewalk to get it to split in half. I roasted it and made puree for non-pumpkin cookies, which I then froze.
Below is your guide to some of the most popular winter squash:
Here’s a favorite delicate recipe of mine from Main Street Farms
Delicata Squash & Apple Hash
INGREDIENTS
- 2 delicata squash, peeled, seeds removed, and cut into one-inch chunks
- 2 apples, cut into one-inch chunks
- 1 onion, diced 1 tablespoon chopped fresh sage leaves
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Protein: 1/2 pound sausage like Italian Sausage or Ground Chorizo or 8 oz tempeh, cubed
Preheat oven to 400F. Place cubed squash, apples, and onions on a parchment-lined baking sheet. Stir to combine, then toss with olive oil, salt and pepper. Add protein to the pan, remove sausage from the casing, and add pieces to the mixture, or mix in cubed tempeh. Roast for 20 minutes, then remove the pan from the oven. Stir, add sage leaves and return to the oven for 10 – 20 more minutes. Cook until sausage is cooked through and apples and squash are soft and starting to golden.
Happy Squash Season!
Kate M-C