As if we didn’t love fall enough already, the fall season harvests many varieties of squash. Squash provides numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. Squash is also rich in manganese. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates. Savor the color and texture of these brightly hued veggies with some of these farm favorite recipes. Enjoy!
Ingredients
1 small WHFF onion, sliced
1 Tbsp butter
1 Tbsp olive oil
½ tsp Italian seasoning
2 pounds WHFF squash (yellow squash and zucchini)
salt & pepper to taste
¼ C grated parmesan cheese
¼ C cheddar cheese
â…“ C seasoned bread crumbs
2 Tbsp butter
Preheat oven to 350°F. Slice squash/zucchini into ¼” slices. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp. Place squash and onions in a greased 2 qt casserole dish. Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash. Bake 35-40 minutes or until squash is tender. Enjoy!
