Ruth's Blog

Squash–In The Spotlight For Fall

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

Creative Commons LicenseThis blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

Subscribe:
via RSS RSS 2.0
via E-mail