Fall Squash

     Don’t you love the cool crisp change in temperatures when Fall comes knocking!?  Not only do the leaves change in color, so does our produce.  All the earth tones of orange, brown, green and red come to life, this is their time to shine.  Especially fun are Fall Squash, specifically Acorn, Butternut and Spaghetti Squash.  These are simple to make, and delicious to eat.  With a few easy instructions, you will be well on your way to joining the trends of the season!🧡

Ingredients~

Acorn Squash

Butternut Squash 

Spaghetti Squash

     Acorn Squash have thin skins, easily cut in half, scrape out seeds and strands, fill cavity with Apples rubbed with Olive Oil, Grains or Meats, set inside a foil ring, cover with foil and bake at 425 for one hour.  Butternut Squash can be trimmed, sliced in half, deseeded, and skinned with a potato peeler.  I sautéed mine with Olive Oil, Onion, chopped Garlic and fresh Thyme leafs til tender with lid on skillet about 10 minutes, season with Salt and Pepper.  Butternut cubes can be roasted as well by lightly coating with Olive Oil in a 425 oven for 40 minutes, stirring half way thru, then tossing in a Salad or Spaghetti Sauce, or blended in a Soup.  Lastly Spaghetti Squash has a tougher skin, and as a tip, ask your produce guy to cut in half for you, or fork your Squash and microwave for 5 minutes, then cut in half, deseed, rub with Olive Oil and bake face down on foil lined cookie sheet at 425 for 50 minutes, remove, cool to touch, and fork away strands from side, fill cavity as desired.  I love my homemade Spaghetti Sauce: sauté a Tablespoon Olive Oil with 1/2 chopped Onion, Tablespoon chopped Garlic and dash Cayenne til golden, add 4 pounds chopped fresh Tomatoes and fresh Basil leaves (desired amount), a teaspoon Salt and 2 Tablespoons Balsamic, bring to boil, reduce to simmer for 2 hours.  Add meat as desired.  Most of all, use your creativity to brighten any Fall table into a festive delight!  Enjoy 😊