Monday, November 2, 2009

Winter squash

Fall is the perfect time to start cooking up some winter squash! Since squash is currently in season you will find the greatest variety, best price, and freshest product right now. Winter squash comes in many different sizes and shapes, but most varieties are a great source of beta-carotene. You will also find a quite a few other nutrients contained in the flesh of these delicious vegetables. For example, butternut squash is also a good source of vitamin C, potassium, magnesium, vitamin B6, vitamin E, fiber, and folate.

Squash is most commonly split in half and baked; but it can be used in soups, stews, sauces and breads. Here is a quick and tasty "souffle" recipe using squash.

Butternut Squash Souffle

2 cups cooked, mashed squash
2 Tablespoons butter
1 Tablespoon canola oil
1/2 cup sugar
1/3 cup skim milk
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs
1 teaspoon vanilla

Combine the squash, butter and oil. Mix well. Blend in the sugar, milk, salt and cinnamon. Add the eggs and vanilla; beat well. Pour the mixture into a lightly greased 1 1/2 quart dish. Bake at 325 degrees for 1 hour and 15 minutes, or until set.

Makes 8 servings. Each serving creditable for 1/4 cup of the fruit/vegetable component at lunch or supper for 3-5 year old children.

No comments:

Post a Comment