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This season we have really sweet winter squash. We expect those 90 degree days of sunshine has had something to do with it. Even the remaining summer squash have sweetened up. The summer squash are not going to be in the boxes on a regular basis as they are hit and miss this time of the year. The plants are simply wearing out and the worms have discovered how tasty they are and tend to move in and make themselves at home. If you are lucky enough to find patty pans in your box, consider slicing and layering with red onions, tomatoes, peppers, and eggplant. Bake at 350 degrees until fork tender. This is a quick and easy and tasty dish; or win-win-win!
Stuff those winter squash! Here is what I do with acorn winter squash in particular. Cut in half one to two acorn squash and scoop out the seeds. Place cut side down and bake at 400 for 45 minutes. At the same time bake the following ingredients in a covered dish. This will be the stuffing: 4 apples, 6 Tbs butter, 1/2 cup brown sugar, 1/2 cup Craisins, 1/8 tsp nutmeg, 1/4 tsp cinnamon. While the above is baking, toast 1/2 cup of chopped walnuts. Watch carefully, so they do not burn! When cooked, fill the squash cavity with the apples and sprinkle the toasted walnuts on top. Delicious as a meal or as a side dish!
For those “eating from the box” expect a variety of winter squash, potatoes, eggplant, colorful sweet bell peppers, and the last of the okra, tomatoes, late cukes (perhaps ugly, but still tasty), summer squash, zucchini when available.
Here is the variety of winter squash we are bringing up from the fall gardens. Use a big knife to make cutting easier. Look under the recipes under “W” for Winter Squash!