This is the best time of year to make trips to the farmer’s market! Produce is prolific and there’s a crispness in the air. The scent of apples and cinnamon greet me as I approach. It’s time for roasted squash, apple crisp and pumpkin pies. I’m getting hungry just thinking about it!
I got an early start (cooking squash) this year, with the gift of a spaghetti squash from a friend’s late summer garden. She suggested that I cook the squash whole, right on the oven rack. (I usually cut it in half, scrape out the seeds, then cook it.) I gave her technique a shot. I baked it at 375 °F for about an hour, or until it felt soft when pierced with a fork. Then, I cut it open!
I scooped out the seeds, and then took out the fleshy part that looks like spaghetti.
I often serve this with my turkey meatballs and sauce, but this time I had some leftover kale and tomatoes, so I just piled that on top.
I added some shredded Parmesan and had a hearty vegetarian meal!
About a month ago, I got a cute little Delicata Squash in my weekly Produce Box.
I opened it up, removed the seeds, and sliced it.
I made Delicata Squash with Mandarin Oranges. Oh my! This was good!
Also from the Produce Box, I got an acorn squash. As with most squashes, I cut it in half and scooped out the seeds.
I brushed some olive oil on the cut sides:
And baked them in my little toaster oven:
I pulled them out, flipped them over and covered them with maple syrup:
I ground some coarse sea salt over the top:
And baked them a few more minutes:
Get the recipe: Maple Roasted Acorn Squash
This is only the beginning! I’ll surely share more of my Squash Secrets with you over the course of the fall. Enjoy these for now!
