Squash O-rama

Hello one & all...was hugely blessed over the weekend by one of the blog followers.  (Actually we are frugal friends from way back...Freecycle Network buds that have helped each other out starting with a monster supply of maternity clothes when I was expecting my youngest, now almost two. SOB!!!) I came home with nearly 100 winter squash in various types and sizes.  This wonderful woman and her husband trekked through muddy fields to retrieve excess squash discarded by a local farmer. (What a waste in this age of so many in need...) Despite being a bit muddy (and smelling a bit from the onion pile they had joined!) they are beautiful, edible squash that would have otherwise gone back to the earth from whence they came.  Thank you, thank you, thank you!!!  In their honor I will be presenting some Tried and True recipes featuring squash and pumpkin throughout the coming week.  Squash and pumpkin can be used interchangebly in recipes.  Where you see pumpkin, simply replace with equal amounts of cooked squash.

How To Cook a Squash (any winter variety...acorn, butternut, buttercup,turban, etc.)  (For those of you not already in love with this fabulous fall favorite...)

Wash and pat dry.  Using a sharp knife, cut in half length wise.  Remove seeds with a strong spoon.  (Chickens and birds love these so leave them out for the feathered friends!) Place squash cut side down in a baking pan with 1/4 inch water added.  Bake at 350 degrees till skin can be easily pierced with a fork. Remove squash from pan and scrap inner flesh.  Place in a pan or bowl and add brown sugar, butter, nutmeg, cinnamon...whatever your taste.  Some people like to process the pulp in a blender, food processor or food mill for a smoother texture.  This is how squash is presented if you are used to buying it in the little frozen rectangle.  If you are working with acorn squash, instead of removing the flesh; flip over and add butter and brown sugar to the cavity.  Return to oven till all melts.  Super good...my kids eat 1/2 squash each this way!

***Acorn squash will keep very nicely in a cool place for a good part of the winter.  You can find fabulous deals on squash by the bushel from local farmers this time of year.  Check the Pennysaver or local newspaper for lots of bushel offers on squash, apples, potatoes and other excess produce they have left from the growing season. 

Enjoy the day...supposed to be sunny and clear.  Blessings, Eve