by Sara Sullivan
The weather is getting colder and the leaves are changing. Fall is finally here, and you know what that means—The squash season is here! So if your biggest problem is deciding between acorn and butternut, here are some recipes for you.
Sweet Stuffed Autumn Squash
Cooking Time: 1 hour – 1 & 1⁄2 hours
1 acorn squash
1 tbsp of olive oil
1⁄2 cup of quinoa best if cooked in vegetable or chicken broth
1⁄4 cup chopped onion
1⁄2 red apple cored and chopped
1⁄2 cup of fresh cranberries- seasonal find
1⁄2 cup of walnuts or almonds
1 tbsp. melted butter
2 tbsp. maple syrup
1. Preheat oven to 375
2. Cut squash in half and remove seeds
3. Cook quinoa according to directions
4. Place squash on sprayed baking sheet
5. roast onion and apple in olive oil until apples are soft
6. In a bowl combine quinoa, onion and apples, cranberries and nuts, then
add butter, maple syrup, and salt and pepper.
7. Stuff squash with filling and bake 30-40 minutes or until squash is tender
Roasted Butternut Squash and Vegetable Medley
Cooking Time: 30 minutes
1 butternut squash
Any other vegetables you have on hand (peppers, green beans, potatoes)
2 tbsp. of olive oil
Salt & pepper
1 tbsp of Rosemary
1 tbsp sage
1 tbsp of Garlic salt
1. Chop up all vegetables into small and medium pieces
2. Heat up olive oil over stovetop and pour vegetables into pan. Allow them to cook on medium for 10-15 minutes.
3. Add in rosemary, salt, pepper, and garlic salt and continue to cook vegetables for another 10 minutes or until vegetables are soft.
4. Turn off oven and allow vegetables to cool for about three minutes.