Winter Squash Recipes

Winter squash is a perfect vegetable to have during the winter months. It is easy to prepare and makes hearty meals for the whole family. They store easily in a cool spot such as a cool pantry or cellar for up to one month. Nutritionally, most squash varieties are bursting with fiber and antioxidants. They have all three types of carotene-family phytochemicals: alpha, beta, and gamma; which studies suggest helps reduce the risk of many types of cancer. Although low in calories, squash is high in both vitamin A (214 % of the recommended daily allowance) and vitamin C (33%) and also vitamins B6 and K, potassium and folate.
Most types also have folic acid, as well as, several minerals many of us need more of -- calcium, magnesium, and potassium. So cook and enjoy while knowing you are providing valuable nutrients to yourself and those you care about.

Winter Squash and Pumpkin Cooking Tips

• If you can’t cut into the squash, place in a preheated 400°F
  oven for 12 minutes or microwave on High for 3 minutes.
• The heat will loosen the skin enough to let a knife inside—
  but be careful of steam escaping from the inner
  core.
• Winter squash can be peeled with a vegetable
  peeler or paring knife. There’s no need to remove the skin if
  you’re planning to bake it and scoop out the flesh when it’s
  done.
  

Squash Casserole Side Dish

INGREDIENTS

• 4 eggs, beaten
• 1/2 cup vegetable oil
• 1 cup biscuit mix (dry)
• 1 (4 ounce) can chopped green chiles, with juice
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 cups grated Cheddar cheese, divided
• 4 cups coarsely chopped summer squash or zucchini or yellow summer squash

DIRECTIONS

Combine eggs, oil an biscuit mix. Stir in chili peppers, onion,
garlic and half the cheese. Stir in squash. Pour into a greased
13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for
40 minutes; sprinkle with reserved cheese and bake 5 minutes
more.

Butternut Squash Supreme

INGREDIENTS

• 3 pounds butternut squash, peeled and cubed
• 2 eggs, beaten
• 1 cup shredded Cheddar cheese
• 1 medium onion, chopped
• 3/4 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed butter-flavored crackers
• 2 tablespoons butter or margarine

DIRECTIONS

1. Place squash in a saucepan and cover with water; bring to
a boil. Reduce heat; cover and simmer for 15-20 minutes or
until very tender. drain well and place in a large bowl; mash.
In another bowl, combine the eggs, cheese, onion, milk, salt
and pepper; add to the mashed squash and mix well.
Transfer to a greased 2-qt. baking dish. Sprinkle with cracker
crumbs. Dot with butter. Bake, uncovered, at 350 degrees F
for 40-45 minutes or until a knife comes out clean.