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
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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
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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
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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
