Our squash harvest was plentiful and now that colder months have arrived, it’s time to enjoy some yummy squash dishes. Its 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.
1 lg. Butternut Squash
¼ cup + 2 Tbsp. Butter
1 Tbsp Brown Sugar
Dash of pepper
½ cup sugar
1 ½ qts. Tart apples, peeled, cored, and sliced
3 cups coarsely crushed Corn Flake
½ cup chopped Pecans
2 Tbsp. butter, melted
1 cup packed brown sugar
Bake squash at 350ºF for 30 minutes or until tender. Cut in half, remove and discard seeds. Scrape flesh into large bowl and mash until smooth. Stir in ¼ cup butter, brown sugar, salt, pepper; set aside. In a large skillet, melt 2 Tbsp butter and add sugar and apples. Simmer over low heat until apples are just tender. Spread apples in a large flat baking dish. Spoon squash over apples. Mix together ingredients for topping, spread over squash. Bake at 350º for 30 min. or until heated through and topping is light brown.