It’s definitely time to visit your local farmers market, if you haven’t already been a frequent visitor.

The markets are brimming with the best of the fall harvest and one of my favorites is butternut squash. I’m fortunate to have received a few fresh picks from my mom’s garden in rural Wisconsin.  You can identify butternut by it’s light creamy tan exterior color, characteristic hourglass shape and rich golden-orange interior. This fall favorite it filled with nutrients,such as beta carotene and is a good source of fiber.

Last night I cut the squash into eight chunks, removed the seeds and roasted the pieces at 375 degrees for about 45 minutes with a sprinkle of salt & pepper an drizzle of olive oil. We enjoyed it as a side dish with chicken spaghetti meal. Leftover pieces were refrigerated for today’s soup:

Butternut Squash Soup

2 tbsp. olive oil

¾ c onion, chopped

¼ c. red pepper, chopped

¼ c. green pepper, chopped

2 tsp cumin (more if you like it)

1 ½ t. fresh minced garlic

¼ t. white pepper

2 (14oz .) cans low sodium chicken broth (or homemade – if you have it)

2 c. cooked or make squash

¼ c. half & half (optional)

Hot pepper sauce to taste.

Brown onion and garlic in olive oil. Add red and green pepper and lightly sauté. Add remaining ingredients and heat. Your’re the cook – adjust seasonings as needed –

Just before serving add the optional half & half and heat to serving temperature (do not boil.) Sprinkle the desired amount of hot pepper sauce.

Serve with a slice of seasonal fresh local apples–We’re enjoying “honey crisp” in Minnesota right now!

To Your Health,

Ruth

Tags: Butternut Squash, fall harvest, Fall recipes, healthy cooking, squash