Comm. Kitchen

Cooking in Season with: Winter Squash

Winter squash is not harvested or eaten until its outer skin has hardened into a tough rind that helps it store well. Most varieties of this low-calorie vegetable provide an excellent source of vitamins and minerals, as well as dietary fiber.

From our Readers:







Spicy Squash Soup

Karen Bohn, Spotsylvania, Virginia

Ingredients:

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1 medium butternut squash

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2 medium onions

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2 stalks celery

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2 carrots, peeled

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2 potatoes, peeled

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1 T chili powder

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1 T butter or margarine

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1 T olive oil

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4 cups chicken broth

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1 t red pepper, or to taste

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Salt and pepper to taste

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Chopped cilantro, optional

Directions: Peel and seed squash, then dice finely, along with onion, celery, carrot and potatoes. In a large saucepan, heat butter and oil, then add vegetables and chili powder. Cover and cook 15 minutes, stirring frequently. Add broth, bring to a boil and simmer 30-45 minutes or until vegetables are tender. Puree in a blender or food processor and season to taste with red pepper flakes, salt and pepper and chopped cilantro before serving. Makes 4 servings

From our Readers:

Sausage &Pepper Stuffed Spaghetti Squash

Debbie Day, Catlett, Virginia

Ingredients:

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2 spaghetti squash, halved and seeded

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2 T olive oil, divided

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Salt and pepper to taste

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1 lb. Italian sausage, casings removed

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1 onion, diced

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3 cloves garlic, minced

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2 bell peppers, diced

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2 cups marinara sauce

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1 cup shredded mozzarella cheese

Directions: Brush cut side of squash with olive oil and season with salt and pepper. Place cut side down on oiled cookie and roast at 400 degrees for 30 minutes, until tender. Meanwhile, cook sausage in a medium skillet, crumbling into small pieces. Remove sausage to a bowl and cook onion for several minutes, adding oil needed. Add garlic and peppers; cook 2 minutes. Add sausage and marinara sauce, then heat covered for 5 minutes. Fluff the inside of each squash with a fork, then divide sauce between them and sprinkle each with cheese. Broil 2-3 minutes, until cheese is melted and slightly brown. Makes 4 servings

From our Readers:

Orange &Rice Stuffed Squash

Karla Seidta, Sumerduck, Virginia

Ingredients:

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2 acorn or butternut squash

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1 cup regular or Jasmine rice

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1⁄3 cup sweet orange marmalade (avoid bitter kind!)

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Salt and pepper to taste

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Fresh parsley for garnish

Directions: Preheat oven to 350 degrees. Line a cookie sheet with greased foil. Halve squash from blossom to stem, then scoop out seeds and pulp. Place cut side down on prepared sheet and roast until soft, about 40 minutes. Meanwhile, cook rice according to package directions and stir in marmalade, seasoning with salt and pepper. Invert cooked squash and fill hollows with rice, mounding nicely. Cover halves with greased foil “tents” and return to oven to heat through before serving. Garnish with fresh parsley. Makes 4 servings

Send us your recipes! We need recipes for these upcoming issues:healthy sweets and treats for Valentine’s Day and Easter egg recipes. Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.

 

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