Produce - Winter Squash
Winter squash is an annual fruit representing several squash species within the genus Cucurbita. Shown above, left to right, are spaghetti, butternut, delicata and acorn variaties. They differ from summer squash in that they are harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind.
Winter squash is a very good source of vitamin C, vitamin B6, fiber, manganese, and copper. It is a good source of vitamin B2 and B3, folate, pantothenic acid, vitamin K, potassium and magnesium. The seeds of winter squash can also provide a valuable amount of vitamin E.
Winter Squash Recipes
Baked Pork Stuffed Squash from Tania Kurkaa
3 Acorn Squash (or squash of choice), halved
Salt & Pepper
1 lb Ground Pork
1 Small Onion, finely chopped
2 Large Celery Stalks, finely chopped
2 Apples, diced
½ tsp sage
1 cup Panko Bread Crumbs
1 cup Parmesan Cheese, divided
Preheat oven to 400 degrees.
Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
Spoon out seeds.
Brush olive oil inside and on top of Acorn Squash.
Sprinkle Salt and Pepper over Acorn Squash to taste.
Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
While the squash is baking begin sautéeing the ground pork for about 5 minutes.
Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
Add apples and sauté for another 2 minutes or until softened.
Stir in sage and bread crumbs.
Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
Return to the oven and bake an additional 15-20 minutes depending on size of squash.
Remove from oven and top with remaining parmesan cheese.