THREE RECIPES FOR THREE KINDS OF SQUASH

1. Sausage & Apple Stuffed Acorn Squash

Serves: 4

Acorn squash

Ingredients

• 2 acorn squash, halved and seeds removed

• 1 pound breakfast sausage (mild or maple)

• 1 medium apple, diced

• ½ cup diced onion

• ½ cup dried cranberries

• ½ cup seasoned stuffing croutons, crushed

• ½ teaspoon cinnamon

• Salt and pepper to taste

• 1 tablespoon butter

Directions

1. Heat oven to 400°F.

2. Place squash halves cut-side down in a baking dish with ½ inch of water. Bake for 30 minutes.

3. Meanwhile, brown sausage in a skillet. Drain if necessary.

4. Add onion and apple; cook 4–5 minutes until softened.

5. Stir in cranberries, crushed stuffing croutons, cinnamon, salt, and pepper.

6. Turn squash halves cut-side up. Divide filling among the squash.

7. Dot each with a little butter and bake another 15–20 minutes, until the squash is tender.

2. Creamy Roasted Butternut Squash Soup

Serves: 6

Butternut squash

Ingredients

• 1 medium butternut squash (about 3 pounds)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• ½ teaspoon dried thyme

• ½ cup half-and-half or milk

• Salt and black pepper to taste

Directions

1. Heat oven to 425°F.

2. Cut squash in half and remove seeds. Place cut-side down on a baking sheet.

3. Roast for 40–45 minutes, until very soft.

4. While squash roasts, sauté onion in olive oil for 5 minutes. Add garlic and cook 1 minute more.

5. Scoop roasted squash into a large pot with onions.

6. Add chicken broth and thyme.

7. Blend with an immersion blender (or carefully in batches in a blender) until smooth.

8. Stir in half-and-half and season with salt and pepper. Heat gently before serving.

Serving idea: Top with oyster crackers, shredded cheddar, or crumbled bacon.

3. Maple-Chili Roasted Blue Hubbard Squash Wedges

Serves: 6

Blue Hubbard squash

Ingredients

• 3 pounds Blue Hubbard squash, peeled and cut into wedges or cubes

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• Optional: chopped pecans or pumpkin seeds for topping

Directions

1. Heat oven to 425°F.

2. In a large bowl, combine olive oil, maple syrup, chili powder, paprika, and salt.

3. Toss squash pieces in the mixture until coated.

4. Spread onto a parchment-lined baking sheet.

5. Roast for 30–35 minutes, turning once halfway through, until browned and tender.

6. Sprinkle with pecans or pumpkin seeds if desired.

Serving idea: Serve alongside grilled pork chops, roasted chicken, or burgers.

Squash Tip for Families

• Acorn Squash: Best for stuffing because it acts like its own edible bowl.

• Butternut Squash: Best for soups because it becomes silky and creamy.

• Blue Hubbard Squash: Best for roasting because its dense flesh develops a rich, sweet flavor and caramelizes beautifully in the oven.