There is more to squash this time of year than the orange ones you see everywhere. Pumpkins are great and very versatile, but give other winter squash a chance! You can find a squash for almost any meal. Try an acorn, butternut, kabocha or spaghetti squash to add extra nutrients to a recipe. Winter squash take well to a wide variety of seasonings and can jazz up soups, casseroles, risotto, lasagna and even desserts. Naturally low in fat and calories, the winter squash family supplies significant nutritional benefits. One cup of baked butternut squash is rich in Vitamins A, B6, C, and E, as well as magnesium, potassium and manganese. Spaghetti squash is an excellent source of fiber and is a low-carb alternative to traditional pasta. 

Selection and Storage

Chose winter squash varieties with thick, hard skins that are firm and feel heavier than they look. They should have a sturdy stem, free of soft spots or mold at the stem area. Do not choose squash with wrinkled surfaces, cuts or bruises. There are many varieties at the farmers’ market, which you may not be familiar. Ask your farmer about kabocha, carnival and delicata squash. Give a sugar pumpkin a try! All will add color and interest to a recipe.

Uncut, winter squash will keep for months in a cool, dark, well-ventilated spot. They might like your garage in colder weather, just set them on straw or cardboard, not the concrete floor.

Did you know?

October is PlacerGROWN month. There will be special events throughout the month, including the Farm and Barn Tour and the Crop-to-Tabletop dinner. October is a beautiful month to be out and about in Placer County. Most events are family-friendly, and ALL are delicious. Details, dates, and links for tickets can be found at www.placergrown.org.

— Carol Arnold // PlacerGROWN

Photo and recipe courtesy of Courtney McDonald of Four Tines Farm

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org

 

Roasted Winter Squash with Apples and Honey

Serves 6; Recipe by Courtney McDonald

• 3 medium acorn or 3 small kabocha squash
• 3 tart apples, such as Granny Smith or Firm Gold
• 3 Tbsp local honey
• 2 Tbsp extra virgin olive oil
• 3 Tbsp unsalted butter
• Salt and pepper, to taste
• 3 sprigs fresh rosemary

Preheat oven to 400 F.  Cut the squash in half lengthwise and scrape out the seeds, then cut in half once more to form quarters.  Arrange cut side up on a rimmed baking sheet or dish.  Peel the apples and cut out the core.  Cut the apples into large wedges and set aside.  Drizzle the squash with the honey and olive oil.  Break the butter apart and add one piece to each squash quarter.  Season to taste with salt and pepper and arrange the rosemary sprigs over the squash.  Roast in the preheated oven for about 15 minutes, then add the apple wedges.  Continue roasting until the squash and apples are tender and caramelized, about 15 more minutes.  Remove from the oven and let cool slightly.

Arrange the squash wedges on a serving platter.  Top with the roasted apple wedges and drizzle the melted butter and honey from the cooking liquid over the platter.  Garnish with roasted rosemary sprigs and serve immediately.