Homegrown News Blog
We want to thank everyone who stop by our booth last Sunday to say hello and make a purchase, it was so awesome to meet you all!
One question that kept coming up over an over again was how to prepare and cook winter squash. We've provided several basic recipes below to help you with that!
Buttercup Squash with Apples
Make the most of winter squash when you pair it with apples and brown sugar!
1 buttercup or other winter squash
1/2 c chopped tart cooking apple
2 tsps packed brown sugar
2 tsps butter or margarine, softened
1/2 tsp lemon juice
1/8 tsp ground cinnamon or nutmeg
Heat oven to 400. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish. Mix remaining ingredients; spoon into squash halves. Cover and bake 30 to 40 minutes or until squash is tender.
Basic Blue Hubbard Squash
You're asking yourself how the heck do I cook this thing...
1 Hubbard Squash (you pick the size)
1 stick butter, halved
salt and pepper
Pre-heat the oven to 375. Fill a large casserole dish or baking pan with about ½ inch of water; set aside. Take the Hubbard squash and cut in half length-wise much like you would a watermelon (becareful not to cut yourself). Scoop out the seeds and discard them. Place the squash cut side up in the pan with water. Using a fork poke holes into the inside of the squash. Salt and pepper the squash. Add butter into each of the squash halves. Cover the pan with foil paper and bake in the oven for 1 to 1½ hours until the squash is fork tender. Remove from the oven and allow to cool. Using a large scoop or spoon to remove the squash from the shell and mash until a smooth consistency. Eat as is or add herbs and spices.
Roasted Acorn Squash with Cinnamon Butter
A little bit of cinnamon goes a long way and it's so good!
2 acorn squash, unpeeled seeded and quartered
1 tbsp olive oil
4 tbsp butter
salt and pepper
1/8 tsp cinnamon
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.
Cheesy Garlic Parmesan Spinach Spaghetti Squash
Cheese, garlic and parmesan, fu-get-about-it.
1 spaghetti squash
1/4 c butter
3 cloves garlic, minced
2 tbsp fresh basil, chopped
2 tbsp flat leaf parsley, chopped
salt and pepper
1/2 c parmesan cheese + more for serving
Preheat the oven to 400. Carefully cut the squash in half lengthwise. Scoop out the seeds. Place the halves cut side down in a shallow baking dish. Add a bit of water, just enough to cover the bottom of the pan. Cook squash for 30 to 45 minutes. Squash is done when you can easily pierce the side with a knife. Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti like strands. Heat the butter in a large skillet, over medium heat. Once the butter has melted, add garlic and cook until it begins to turn golden. Remove the skillet from the heat and add the shredded spaghetti squash, basil, parsley, Parmesan cheese, salt, and pepper. Toss to with tongs to combine.
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