Winter Squash

Winter squash is so named because it can be kept into the winter months if stored in a dry, cool (50-55 degrees) location. There are several different types of winter squash - the best known being butternut and acorn squash - and all are loaded with nutrients. Ten times higher in vitamin A than summer squash, it is also an excellent source of potassium, fiber, and complex carbohydrates. For more information on Squash (both summer and winter), check out: http://whatscookingamerica.net/squash.htm.

Some recipes for the various squash available at Log House Gardens:

Butternut Bisque
2 T butter
1 med. onion
1 C carrots (diced)
Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.

3 C chicken or vegetable broth
Add, cover and simmer for 10 minutes.

2 C winter squash (cooked)
1/2 C plain yogurt
1 C evaporated mile or additional plain yogurt
2 T maple syrup
Add and transfer mixture to a blender or food processor in small batches; puree until smooth. (Skip this tep if a chunky soup is preferred.). Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, garlic, and onion powder. Garnish with sour cream or plain yogurt. Serves 4-6

Note: Seeds from the squash can be cleaned and dried, then toasted with oil and salt and sprinkled over the soup.
Recipe by Terry Carufel-Wert, Madison, Wisconsin


Spaghetti Squash
Spaghetti Squash can be prepared in any of the following ways:

• Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
• Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.


• 
  Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, you can use the "noodles" just as you would spaghetti noodles - just add your favorite sauce. Here's a link to a recipe for a very colorful sauce: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

Blue Ballet Squash

Blue Ballet is a smaller version of the Blue Hubbard. It has a sweet, deep orange flesh and can be used in place of other winter squash in most recipes - especially pumpkin. One large blue Ballet can usually feed a family of four.

Peel, cube, and steam, then toss with mashed, sauted cranberries and raspberry jam for a special treat. Or, check out this yummy-looking recipe for Winter Squash Souffle:

http://web.mac.com/elementsintime/creatinglandscape/Elements_In_Time_-_Creating_Edible_Landscape/Entries/2008/1/26_Winter_Squash_Recipes.html.