Succulent squash rounds out the season

Published Friday November 6th, 2009

Try a bake or soup… and fill yourself with goodness

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Squash (and pumpkins, for that matter) are synonymous with fall: gorgeous colour, naturally sweet and full of goodness.

For me, squash is synonymous with fall: gorgeous colour, naturally sweet and full of goodness. I also find squash a great comfort food.

Butternut squash bake with cinnamon crumble
1 medium butternut squash (2½ pounds)
2/3 cup packed brown sugar
½ teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon flour
2 tablespoons rolled oats (quick or old fashioned)
3 tablespoons cold butter or margarine
Butter a two quart baking dish. Heat oven to 350 F.
Quarter squash and cut off the ends. Peel and scoop out the seeds. Slice thinly and put in a large bowl.
In a medium bowl, combine the brown sugar, cinnamon, nutmeg and salt. Combine with a fork. Measure 3 tablespoons of the brown sugar mixture and sprinkle over the sliced squash. Toss to coat. Turn the squash into the prepared baking dish.
Into the remaining brown sugar mixture, add the flour and oats, combining well. Cut in the butter or margarine with a pastry blender or two knives until well combined. Sprinkle the crumb mixture over the squash. Cover tightly with foil and bake for 45 to 55 minutes or until the squash is tender. Remove the foil and bake for an additional 10 minutes.

Easy squash soup
2 packages frozen winter squash (or use freshly prepared)
1 cup chicken broth
1 cup chopped onion
¼ teaspoon freshly ground black pepper
½ teaspoon salt (or to taste)
½ teaspoon dried thyme
¼ teaspoon dried sage
¾ cup heavy cream
Optional garnishes of sliced green onions, sour cream or fresh parsley.
Place squash, broth, onion and seasoning in a slow cooker. Cover and cook on low for 4 to 5 hours. Add the cream and continue cooking for 15 minutes. In a blender, puree 1 cup at a time until smooth. Adjust seasonings if desired. Garnish as you wish.

Meg Mulvany is a mom and nanny who lives in Quispamsis. If you have any questions or comments for Meg email editor@kvstyle.com or phone 847-5924.

 
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