When you go to the farmers market in the fall, you are likely to find a variety of colorful winter squashes. Some varieties you might spot are: butternut, acorn, delicata, blue hubbard, buttercup, sweet dumpling, turban, red kuri, kabocha, and spaghetti squash.
Winter squash can be used in many different recipes. It can be roasted, made into soup, added to casseroles, baked, boiled, mashed, stuffed and even stir-fried.
Extending the bounty
Store winter squash in a cool, dark location with good ventilation. Proper storage will help your squash keep for 1-2 months.
Slow Cooker Butternut Squash Soup
Serves: 6-8 Serving size: 1 cup
2 cups vegetable stock (broth)
2 cloves garlic, peeled and minced
1 medium carrot, peeled and diced
1 granny smith apple, cored and diced
1 medium butternut squash, peeled, seeded and diced (uncooked)
1 onion, diced
⅛ teaspoon sage
¼ teaspoon salt, or more to taste
¼ teaspoon black pepper
pinch of ground cinnamon and nutmeg
½ cup milk
Add stock, garlic, carrot, apple, butternut squash, onion, sage, salt, pepper, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until squash is completely tender and mashes easily with a fork. Stir in milk.
Add about 2 cups of the soup to a blender, cover the top and start the blender on the slowest setting to get started. Hot liquid expands so be very careful. Increase speed to blend until smooth. Continue until all the soup is pureed.
We recommned you check out more recipes using squash from our friends at Just Say Yes to Fruits and Vegetables. They have recipes for different in-season fruits and vegetables, so you can enjoy fruits and vegetables throughout the year.