Enrollment form
Food Pantries
Vegetable Basics
Print PAR Donor Receipt
What is Gleaning? |
Winter Squash
Acorn,
Buttercup,
Butternut, Hubbard,
Pumpkin, Spaghetti |
 |
Choose: Firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Don't choose those that are sunken or have moldy spots.
Store: Winter squash and pumpkins should be stored in a cool dry place and will keep for several months.
How to use: To cook, wash and cut into quarters or smaller pieces. Peel and remove seeds. Boil or steam in a small amount of water for about 25 - 35 minutes or until tender. To bake, wash and cut in half or in smaller pieces depending on the size. Remove seeds. Place cut side down in a shallow baking pan and bake at 375°F for about 40 - 50 minutes.
Recipes
Roasted Pumpkin Seeds
Wash the seeds and spread them on a cookie sheet. Roast them in a 375°F oven until dry (about 20 minutes). Dot the seeds with butter or margarine, and heat for 5 -10 more minutes at 400°F. Be sure to stir them often.
For extra flavor, sprinkle the roasted pumpkin seed with your favorite seasoning. Try garlic, onion or parmesan cheese. Store in a covered container.
Pumpkin or Squash Bread
1/2 cup sugar
1/2 cup oil
3/4 cup pumpkin or squash puree
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup raisins (optional)
1/2 cup nuts (optional)
1. Preheat oven to 350°F.
2. In a large bowl, beat together the sugar, oil, pumpkin or squash and eggs.
3. In a medium bowl, stir together the flour, baking powder baking soda and cinnamon. Fold this into the other mixture just enough to moisten the dry ingredients. Stir in the raisins and nuts. Pour the batter into a greased 9 x 5" loaf pan.
4. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Stuffed Squash
1/2 cup onion, chopped
1 clove garlic, crushed
1/2 tsp. sage
1/2 tsp. thyme
3 Tbsp. oil
1/2 cup celery, diced
1 cup whole wheat bread crumbs
1/2 cup cheese, shredded
1 medium squash, any type
1. Cook onions, garlic, sage, thyme and celery in oil. Cook over low heat until onions are soft.
2. Add bread crumbs. Continue to cook over low heat for 5 -10 minutes.
3. Remove from heat and mix in the cheese.
4. Pack stuffing into the cleaned out squash. Bake, covered, at 350°F
for 40 - 50 minutes.
|
