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October 24, 2007
In Season: Squash
If you've been to your local produce market lately you've noticed the mounds of squash available this time of year. Just when you thought the summer produce season was over - this is a great tasting, nutrient dense, fall vegetable - high in fiber, vitamin A and potassium. So, as you're picking out your pumpkin to carve, pick up a squash to try something new!
Baked Squash
1 small acorn squash, cut in half, seeds removed.
Preheat oven to 375 degrees. Place the squash cut side up on a baking sheer. Bake for 40-45 minutes or until the squash is soft when knife is inserted.
For a sweeter squash:
Drizzle each half of squash with 1 tsp maple syrup and sprinkle with cinnamon and nutmeg.
Or, for an Italian taste:
Sprinkle Parmesan cheese and breadcrumbs on top of the squash.
If you like Asian:
Drizzle soy sauce on top of each half.
Posted by Lisa at October 24, 2007 07:33 AM
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