Summer squash are still going strong but it's also time for winter squash. The main difference between these two is that winter squash generally has a thicker skin and can be stored without processing well into the winter months, if properly cured. Summer squash is usually harvested before the seeds are fully ripe, and it doesn't store well unless dried or otherwise processed. For example, zucchini is a summer squash, and butternut and acorn squashes are winter squash. Sanctuary Farm & Rest House generally grows green zucchini, sugar pie pumpkins, and two other winter squash each year. Acree Produce Farm generally grows yellow zucchini. This recipe works best for delicata, butternut, or acorn squash. Preheat oven to 375F and lightly grease a large rimmed pan.
Each medium sized squash will serve two people, so bake as many as you need. (They are okay leftover but best fresh out of the oven.) Larger squash may serve three or four people. Cut off the stem and blossom ends of the squash by just a little bit. Then carefully slice the squash in half lengthwise. Scoop out the seeds (you can roast them later, or feed to chickens/pigs.) Place each half cut-side down on the greased pan. Place the pan in the oven and bake for 30-45 minutes. When the squash can easily be stabbed through the skin with a fork, it is ready. Serve with a dab of butter or honey, or a pinch cinnamon, nutmeg, or salt, or a combination of those. Enjoy!
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