gmhTODAY 22 gmhToday Oct Nov 2018 - Page 81

ROASTED ACORN SQUASH WITH BROWNED BUTTER AND SAGE How to Use Winter squash and pumpkins should be firm and heavy for their size. Whole squash should be kept in a cool, dry place (outside in the fall and winter is perfect). Stored this way, pumpkins and squash last a long time! Once cut, store refrigerated and use within a few days. Cutting a large squash can be dif- ficult. Use a very sharp knife or cleaver to penetrate the skin, then push firmly and steadily. A rubber mallet comes in handy to push the blade through the squash. But please be cautious! Don’t try to cut through the stem – cut to either side of it. Easy Ways to Cook Baked Squash -Once you’ve cut your squash in half, scoop out the seeds, brush the cut surfaces with cooking oil, and place the cut side down on a baking sheet or pan. Bake at 375 degrees until the squash looks wrinkled and is very soft when pierced with a knife. Place the squashy upright on a serving plate and top with salt, pepper, butter, herbs, etc. and serve! Or you can scoop out the flesh, puree it in a food processor or blender, and use in soups, pies, and ravioli fillings. Roasted Squash - If you have a squash that’s easy to peel, such as butternut or delicato, cut the peeled squash into cubes or slices, toss it with olive oil, salt and pepper, and roast at 400 degrees until browned. This should take about 30 minutes. Great Flavor Partners Spaghetti Squash - Make sure to puncture the surface of spaghetti squash before baking, lest you end up with spattered squash in your oven! Bake the squash whole at 375 degrees until soft, about an hour. Slice in half, scoop out the seeds, then drag a fork through the squash to pull apart the strands. Serve with a simple marinara sauce; toss with butter, cheese and fresh herbs; or add any of your favorite sauces. Cheese – Gruyere is especially delicious, also Fontina and Parmesan Herbs – Sage pairs beautifully with baked squash as does rosemary, coriander, garlic and cumin Olive oil, butter, browned butter Maple syrup, brown sugar, ginger Onions, apples and other fall fruits Health Benefits The vivid orange flesh of many winter squash varieties is due to their amazing concentration of carotenoids. Among these carot- enoids are beta-carotene, alpha- carotene, and other carotenoids that can be converted into active forms of vitamin A, which is important for good immune func- tion and vision. Winter squash is also a low-calorie food and a good source of complex vegetable carbohydrates and dietary fiber for good digestive health. A wealth of other nutrients are also plentiful in winter squash including B vitamins thiamin and vitamin B6, as well as of vitamin C, magnesium, potas- sium, and iron. Winter squash is also one of a handful of good low-fat sources of vitamin E. The seeds, dried or roasted, contain protein and magnesium and can serve as a very filling, nutrient- dense, low-carbohydrate snack. GILROY • MORGAN HILL • SAN MARTIN PUMPKIN, TURKEY AND WHITE BEAN CHILI OCTOBER/NOVEMBER 2018 81