CEDAR RAPIDS, Iowa (KCRG) –Whitney Hemmer shares delicious squash recipes in this Fareway Cooking Segment.
Acorn and butternut squash abound this time of year. These nutritious fruits provide a surplus of nutrients and are incredibly versatile. Winter squash is fat-free, cholesterol-free, and sodium-free, yet rich in vitamin C, fiber, potassium, magnesium, vitamin A, and antioxidants. Experiment with your acorn or butternut squash by adding it to soup, pizza, lasagna or gratin. You can also roast, mash, bake, make squash fries or combine them with garlic, beans and corn. What about the dessert? Winter squash can be baked with dried fruit and nuts or baked with sugar and topped with Greek yogurt and walnut halves.
Pumpkin Pie Acorn Squash
Makes 2 servings
Total time: 1 hour
- 1 acorn squash
- 1 tbsp. rapeseed oil
- 2 tablespoons. Brown sugar
- ½ tsp. pumpkin pie seasoning
- A pinch of salt
- Preheat the oven to 350°F.
- Cut the pumpkin in half. Scrape out and discard seeds.
- Place the squash cut-side up on a baking sheet and brush with oil.
- Sprinkle with sugar, pumpkin pie seasoning and salt.
- Bake for 45-55 minutes, or until pumpkin is tender.
Nutritional information per serving: 167 calories; 7.3 grams of fat; 0.7 g saturated fat; 0 mg cholesterol; 85.5 mg sodium; 27.2 grams of carbohydrates; 3.3 grams of fiber; 4.4 grams of sugar; 1.8g protein
Garlic Parmesan Cheese Pumpkin
Makes 4 servings
Total time: 1 hour
- 1 butternut squash
- 2 tablespoons. olive oil
- 2 cloves garlic, minced
- ⅓ cup Parmesan cheese
- ½ tsp. dried parsley
- Salt and pepper to taste
- Preheat the oven to 400°F.
- Cut the pumpkin in half lengthwise. Scrape out and discard seeds.
- Peel the pumpkin, then cut into 1-inch cubes.
- On a foil-lined baking sheet, toss the squash with the remaining ingredients.
- Bake for 40-45 minutes, or until cooked through.
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