(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.
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:
- Stuffed Acorn Squashes -- This version incorporates meat, but you could easily make it vegetarian.
- Acorn Squash Soup with Kale -- This uses two ingredients found in this week's share.
- Acorn Squash Puree -- This method could be used for butternut as well.
And here are a few ideas for using butternut squash.
- We've loved this Butternut Squash Risotto, which we've made a number of times.
- Butternut and Apple Soup -- As temps drop, it's time for soup!
- Twiced-Baked Butternut Squash -- A nice substitution for potatoes.
- Pasta with Butternut Squash and Pecans -- A nice-looking vegetarian pasta.
Do you have a favorite winter squash recipe? Please share it here!