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Cooking with Winter Squash

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(Photo from CSA member Krossbow on Flickr)

This week's share includes the last of the winter squash -- pumpkins, acorn squash and butternuts. (Blame Irene!)  

With only a brief appearance in the share, you'll no doubt want to make the most of these squash. 

Here are a few ideas for how to use winter squash, be it from the share or another source this winter. 

 

Acorn Squash

When we cook acorn squash at home, we keep it very simple. As we once shared on our blog, The Bitten Word:

Split 'em across the middle, scoop out the seeds, shave off the top and bottom so the two halves can sit upright. Then slather each half with a little salt, add a pat of butter and a glug of maple syrup, and bake for about 45 minutes at 350 degrees.

It's easy and no-fuss. You can get fancier though. Here are a few more options:

 

Butternut Squash

And here are a few ideas for using butternut squash. 

 

Do you have a favorite winter squash recipe? Please share it here!

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