418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms

 

Tasty Recipes for Butternut Squash 

Preparation, uses, and tips

Sweet squashes can be served in the shell with a dab of butter and a sprinkling of brown sugar, and the pulp can be used for desserts like pies, breads and custards. The large cavities of some squash are perfect for stuffing. Try cooking sweet squash halves filled with applesauce, bananas, chopped cranberries or sprinkle inside with lemon, lime or orange juice, cinnamon or brown sugar. Seasonings like brown sugar, maple syrup or honey, vanilla, cinnamon, nutmeg, allspice, cloves, and ginger enhance the flavor of these varieties

Buying and storing tips

Place the squash on shelves or screens so air can circulate around them and store in a dry, dark, well-ventilated, cool place (50 to 55°F) place. Do not store uncooked winter squash in the refrigerator or in an area where the temperature may drop below 41°F. Below 40 degrees will cause chilling injury to the squash and alter flavor and texture. Stored properly, winter squash will keep 2 to 6 months depending on variety, at room temperature they should keep for at least 2 to 3 weeks. Check them on a regular basis, turning occasionally, and look for any signs of deterioration. Don't store squashes near onions, potatoes, apples or pears which give off ethylene gas and spoil the squash.

Nutritional Value

Winter Squash is a rich source of nutrients like beta-carotene and vitamin C and E. Hubbard and Butternut Squash contain enough beta-carotene to supply 100% of the RDA for Vitamin A in a single 3-1/2 ounce serving. Squash also contains complex carbohydrates, fiber and potassium and is virtually free of fat.

Golden Squash Soup

Try this easy-to-prepare soup that many is a favorite among members. It’s not only flavorful, it is an excellent source of vitamin A, providing 163% of your daily value (DV) and perfect for the cold winter months. Enjoy!

Prep and Cook Time: 30 minutes

Ingredients:
  • 1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
  • 1 large onion, chopped
  • 3 medium cloves garlic, chopped
  • 1 TBS chopped fresh ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 TBS + 2 3/4 cups chicken or vegetable broth
  • 6 oz canned coconut milk
  • 2 TBS chopped fresh cilantro
  • salt & white pepper to taste

Directions:

  1. Chop onion and garlic and let sit for 5-10 minutes to enhance their health-promoting benefits.
  2. Peel and cut squash.
  3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
  4. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
  5. Place in blender and blend with coconut milk.

    Start your Healthy Sauté by heating 1 TBS of broth in a stainless steel skillet over medium heat. Once the broth begins to bubble add onions and sauté stirring frequently. After the onions have cooked for about 5 minutes, you can then add other ingredients such as garlic, or fresh ginger. Once they have had a chance to cook together for just another minute, add other vegetables. This method enables you to have flavorful sautéed vegetables without heating oil.

    Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

    Serves 4-6

    WHfoods.com

    STUFFED WINTER SQUASH

    Beautifully presented, a stuffed winter squash will be the talk of the dinner table! Savory and delicious, this can be a side dish at any holiday or family gathering, or it can be the main course for a vegetarian family! Remember...old fashioned recipes are the best!

    • 3 small acorn or butternut squash
    • 3 green onions
    • 1 Tbsp. olive oil
    • 1 C finely diced celery
    • 1 bunch fresh spinach, coarsely chopped
    • 3/4 C whole wheat bread crumbs
    • 1/4 tsp. salt
    • 1/4 C almonds or pecans, finely ground
    • 1 Tbsp. butter
    Step1
     Preheat oven to 350 degrees. Cut each squash in half and clean. Bake for 35-40 minutes or until tender.
    Step2
     Sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach; stir to wilt.
    Step3
    Combine the crumbs with salt and ground nuts. Stuff the squashes with spinach and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 10-15 minutes.
    Serves: 6.

    www.ehow.com

Braised Chicken with Mushrooms, Chard and Butternut Squash
serves 4

2 tbsp. all-purpose flour
2 tsp. ground cumin
1/8 tsp. freshly ground black pepper
½ tsp. salt, divided
2 bone-in chicken breast halves
2 bone-in thighs
2 bone-in drumsticks
[aw, just get a whole chicken and cut it up into pieces! ;-)]
4 bacon slices (Jen says she used 8 slices of turkey bacon and added 2 tbsp. olive oil*)
1 C chopped onion
1 C (1/2-inch) cubed peeled butternut squash
8 oz. sliced mushrooms
1 C chopped apples (about 3 of the farm's apples)
1 ½ tsp. minced fresh garlic
¼ C dry sherry
4 C chopped Swiss chard
1 tbsp. sliced cherry pepper (Jen used 1 farm jalapeño)
1 C chicken broth or stock

1. Combine first 3 ingredients and ¼ tsp. salt in a shallow dish. Dredge chicken in this flour mixture. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. *(If using turkey bacon you will need to add one tbsp. olive oil to cook the bacon and another once you add the chicken.) Add chicken to drippings in pan; cook 4 minutes on each side or until browned. Remove chicken from pan.

2. Add onion, squash, and mushrooms to pan; cook for 5 minutes, stirring frequently. Add apple and garlic; cook 1 minute. Stir in sherry; cook 1 minute or until liquid evaporates. Add chard; cook 2 minutes or until wilted, stirring constantly. Add cherry pepper; cook 30 seconds. Return chicken to pan; add broth. Bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until a thermometer inserted into thickest part of chicken thigh registers 165 degrees. Stir in remaining 1/4 tsp. salt. Sprinkle with crumbled bacon.

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