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Squash Recipes
Roasted Squash Seeds
Bake at 350o
1, 2/3 to 2 cups (about 1/2 lb.) winter squash or
pumpkin seeds
1, 1/3 cups water
2 T. salt
Place seeds, 1/4 at a time, between 2 towels and rub
to remove strings and flesh from seeds. In a colander,
rinse seeds well and drain.
In a 1 - 2 quart pan, bring water and salt to boil over
high heat. Stir in seeds. Remove from heat and let
stand until cool. Cover and chill 12 - 24 hours.
Drain seeds and spread evenly in a 10 by 15 inch
baking pan. Bake until seeds are dry and crisp
throughout, 20-25 minutes for small seeds, 35-40
minutes for large seeds. Stir often. Remove from
oven and allow to cool, stirring often. Eat or store
airtight at room temperature up to 10 days.
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Cider Roasted Squash
8 cups peeled, seeded winter squash, cut into
1-inch cubes
1 medium onion, cut into wedges
1/4 cup apple juice or cider
2 T. olive oil
1 T. brown sugar
1/2 t. salt
1/4 t. pepper
1/4 t. ground nutmeg or ginger
In a greased, 3 quart rectangular baking dish,
combine squash and onion. Combine juice or cider,
oil, brown sugar, salt, pepper and spice; pour over
vegetables. Bake uncovered, in a 450o oven for 35
minutes or until tender, stirring twice.
Makes 8
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Winter Squash
Cooking Pumpkin
Patch Winter Squash
Most winter squash may be cooked the same way, either in the
microwave or in the oven. Whichever way you choose, cut the squash
in half or in pieces and clean out the seeds.
Microwave:
Place squash in bowl and cover with plastic wrap or a paper towel
to keep in moisture. Cook each side 7-10 minutes on high (depending
on your microwave.) Take out and apply topping (below) and cook for
1 more minute.
Oven:
Heat oven to 350o. Place cut-side down with a small amount of water
(or apple cider) on the baking pan and bake until almost tender (about
50 minutes.) Take out and apply toppings (below) and cook for 10 more
minutes.
Toppings:
Add butter, cinnamon, maple syrup, brown sugar or anything else you
like.
Special Squash Instructions:
For Spaghetti, Orangetti or similar squash, cook whole in the oven
or microwave with deep holes poked in it first. When tender, cut in
half and scoop insides out to serve. These types of squash are wonderful
with tomatoes and meat sauce. Enjoy!
Storing Winter
Squash
Choose squash free of any signs of rotting or soft spots,
and with its stem on. Squash with very thick skin and larger in size
will generally last longer than smaller, more delicate varieties.
Store squash in cool (50-55o F.), dry place and it will last for months.
Do not store squash where it can freeze. Keep the surface of the squash
dry to prevent or slow the aging process. Air circulation also helps
to prevent moisture from forming on the surface. Do not store on concrete
floors. Some of the more durable squash can be stacked on top of each
other if adequate room is provided for air circulation. Do not store
squash near stored apples or pears do to their ripening effect on
the squash. Smaller varieties will last at least 1 month in a cool,
dry place. Longer lasting varieties include pink banana, hubbard,
sweet meat, sweet mama, turban, butternut, buttercup and golden nugget.
Delicate
varieties include delicata, sweet dumpling, spaghetti, acorn and danish.
Sauce that Squash!
Orange Glazed Squash:
In a small saucepan melt 1 Tablespoon butter. Stir together
1 Tablespoon brown sugar, 1 teaspoon cornstarch, 1/4 teaspoon finely
shredded orange peel and 1/3 cup orange juice. Stir into melted butter.
Cook and stir until thickened. Cook and stir 2 minutes more. Serve
over squash.
Caramelized Squash:
In a saucepan stir together 3 Tablespoons brown sugar, 1 Tablespoon
butter, 2 teaspoons water and a dash of ground cinnamon. Cook and
stir until bubbly. Serve over squash
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