Wondering what to do with all that squash?  Too many apples?  You’ve been called to Apple Hill™ and know the first day of Autumn is September 22, Thursday.  You know the trees will soon be a blaze of color:Fall color.jpg

falltrees2Come visit the farms!  The farmers’markets are bounding in every kind of squash, melon and pumpkin imaginable.

Winter Squash, from the genus Cucurbita, differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind.
And you wonder………….What is this called, and what do I do with it?  Below, right, is Red Kuri  and Kabocha, only two of the squash you’re likely to find now.  Winter squash (Acorn, Buttercup, Butternut, Delicata, Golden Nugget, Hubbard, Kabocha, Pumpkin, Red Kuri, Spaghetti Squash, Turban) are rich in carotenoid pigments and the antioxidant, beta-carotene (transformed into Vitamin A), to protect against cancer.

And I repeat, one great solution:  STUFF IT!    Here is a recipe you can use to stuff any type of squash.  Make it your own by adding corn kernels, apples, cabbage (chopped/blanched)
bell or other peppers, diced tomatoes, etc.:

Zucchini Stuffed Squash (or any squash)
6 Large Zucchini, cut in half, scooped out centers
1 medium onion, chopped
4 garlic cloves, minced
1 lb. bulk sausage or ground meat
3 tsps. EACH Rosemary/Thyme
8 oz. Bella mushrooms, chopped (optional)
1/8 c sherry (optional)
½-1 c grated cheese
Brown onion, garlic, mushrooms and herbs in small amount of oil.
Add meat to center of pan, breaking up clumps. Season as desired.
Stir in wine, and half the grated cheese.
Top zucchini with filling, and sprinkle rest of cheese on top.
Bake 350-375º 30-35 minutes. until brown.

more recipes can be found on: http://www.epicurious.com/archive/seasonalcooking/farmtotable/visual-guide-winter-squash
Stuffed Red Kuri Squash and Kabocha.  Cut off the tops, scoop out the centers, save the seeds, stuff and bake until the squash is tender when pierced.  Cut and serve like a pie (top right).

 Baked Apples Filled With Sausage

1 pound bulk sausage
6 large tart baking apples
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated lemon rind
1/4 cup chopped figs
brown sugar, ground cinnamon, grated lemon rind, or chopped figs


Preheat the oven to 375 degrees F. Brown the sausage in a large skillet. Wash the apples and cut a slice from the tops. Scoop out the flesh, leaving shells ½ inch thick. Cut the flesh from the cores and chop it. Add the chopped apple, brown sugar, cinnamon, lemon rind, and figs to the sausage and mix well. Fill the apple shells with the mixture. Sprinkle the tops with brown sugar, cinnamon, grated lemon rind, or chopped figs. Place in a baking dish, cover, and bake until tender, about 40 minutes. Serve with hot biscuits and a green salad.

Yield: 6 servings

Credit: Farmer’s Almanac
Morris Shanstrom, Pueblo, Colorado Colorado State Fair and E





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