Our squash harvest was plentiful and now that colder months have arrived, it’s time to enjoy some yummy squash dishes. It’s the perfect time to enjoy warm comfort foods and home-cooked meals. This month we are sharing some farm-fresh recipes using various squash that are now available in our market. Squash has some amazing health benefits including being high in vitamins A, B6, C, folate, magnesium, fiber, riboflavin, phosphorus & potassium. Talk about packing a punch! Stop in and stock up. See you on the farm.
3 large acorn squash
1 cup water
1 can (13.5 oz.) Pineapple tidbits
1 ½ cups diced, unpeeled Red apples
1 cup chopped celery
½ cup chopped walnuts
¼ cup butter
½ cup packed brown sugar
½ tsp. cinnamon
¼ tsp. salt
Cut squash in half lengthwise and scoop out seeds. Place cut-side down in a large glass baking dish. Add water to the bottom of dish. Bake at 350º for 45 min. In a small bowl, combine pineapple, apples, celery, and walnuts. In a saucepan, melt butter and blend in brown sugar, cinnamon and salt. Pour brown sugar mixture over pineapple mixture and stir gently. Remove squash from oven; drain off water and turn cut-side up. Spoon pineapple mixture into squash and return to oven. Bake for an additional 15-20 minutes or until squash is tender.