You may have seen the yellow and green summer squash from Quinn's Farm out in the grocery store this summer. It was delicious indeed-perfect for topping on pasta with a red sauce, quick breads, or just pan-fried by itself (or with some cheese if you're looking for a change). Now that the temperature has dropped and fresh summer squash is gone, we have winter squash on the mind. There's nothing like the comfort of cooking up some winter squash in your kitchen.
Some types of winter squash we grew this year include butternut squash (did not do too well- needs a longer season), orange and green Carnival -a type of acorn squash and sweet as sweet potatoes, spaghetti squash, delicata squash (a small cucumber-shaped squash also as sweet as a sweet potato), and Mr. Al Kover's Russian Grey squash. Winter squash is so versatile, you can use it in pies, soups, pasta meals, and more. It is packed with vitamins A and C and fiber and has a delicious taste. It keeps for what feels like forever in the pantry too!
If you haven't tried cooking winter squash at home, fear not-we have a simple and delicious recipe below and Charley Overbay is providing the Grocery Store with some of his locally grown varieties.
Maple-Glazed Winter Squash
Ready to try your hand at cooking with winter squash? Here's a recipe that's simple, delicious, and perfect for our cozy, prairie nights.
What You'll Need:
• 1 medium winter squash
• 2 tablespoons of hi-oleic local safflower oil
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: A sprinkle of fresh or dried herbs like thyme or rosemary
How to Make It:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Peel it, cut it in half, and scoop out the seeds. Then dice it into bite-sized cubes. You can save the seeds after washing and drying them for planting next year if the squash is extra tasty.
3. Toss those cubes in a bowl with your safflower oil, maple syrup, cinnamon, salt, and pepper until they're all coated.
4. Spread the cubes out on the baking sheet and roast for about 25–30 minutes. Flip them halfway through so they get all golden and caramelized.
5. Pile the roasted squash into a serving dish, sprinkle on some herbs if you're feeling it. Enjoy!
Your friends,
Bob, Josh, and Erynn
