The days are getting shorter. In Iowa, the leaves are starting to change and the cool, sweet scent of fall permeates the crisp air. Of course this is after the grey days and cold rain that are happening right now. The smaller farmer’s markets are winding down and the larger markets are preparing to move into their “winter market” homes.
Iowa Fall Produce
- Apple
- Onions
- Pumpkins
- Radishes
- Squash – spaghetti, acorn, butternut
- Sweet potatoes
- Turnips
- Tomatoes
- Zucchini
My favorite fall treat is acorn squash. It brings back memories of my dad bringing some back from a local market. The way I fix it now is the way he fixed it – cut in half with butter and brown sugar… yum! I have yet to get my acorn squash this season because I set out to try some new-to-me foods. Honestly, I don’t think that I’ve ever eaten butternut squash. At least not that I can remember, so that was my experiment this week. For you today I have not one, not two, but three ways to use up butternut squash!
The “appetizer” today is…
Roasted Butternut Squash Seeds
- Cut open the squash. Scoop out the seed mess.
- If you’re not ready to roast, you can put them in a container for later use.
- If you’re ready to roast, place the seeds in a colander. Spray some water on them and slosh around.
- Pick out all the stringies you can and discard/compost.
- Let the seeds dry for about 30 minutes.
- Place the seeds in a baking pan.
- Let them dry some more.
- Preheat your oven to 275 degrees F.
- Pick a seasoning! (However I did not need as much as their recipe calls for, so I made minor adjustments.) I did basic butter and my favorite salt! (I put them in a bowl for this part.) Lightly baste the seeds.
- Bake at 275 degrees F for 10-30 minutes, checking every 5 or so.
- Scrumptious! They taste just like pumpkin seeds.
Greetings from a neighbor (Nebraska). Don’t the squash look wonderful. I’m headed to farmer’s market tomorrow to load up
Great looking squash recipes!
Blessings!
Comment by Gail — October 2, 2009 @ 9:47 AM
The roasted seeds sound awesome.
Comment by Live.Love.Eat — October 2, 2009 @ 10:11 AM
I’ve always enjoyed pumpkin seeds. Why not squash
. Thanks for sharing this recipe with us. Have a great day.
Comment by MAry — October 2, 2009 @ 11:33 AM
We discovered last fall that we love butternut squash. I found an excellent recipe for a pizza, of all things! My husband has been asking for it now that they’re in season again. Here’s the link to the recipe (I used a homemade crust, of course).
http://allrecipes.com/Recipe/Butternut-Squash-Pizzas-with-Rosemary/Detail.aspx
I’m trying your bisque for sure!
Comment by Jen — October 2, 2009 @ 11:57 AM
Love your new look. I’ve never had butternut squash. Should try it sometime!
Comment by Amy @ Finer Things — October 2, 2009 @ 3:36 PM
[...] 1. Kristen (apple pudding) 2. Kristi (Homemade Guacamole) 3. e- Mom (Red Velvet Cupcakes) 4. Alison @ My Vintage Kitchen (first Food on Friday post! Pepper Steak) 5. Alea @ Premeditated Leftovers (sweet potatoes khmer) 6. Tara @ Feels like home (homemade hummus) 7. Prudent and Practical (3 Ways to Get Squashed) [...]
Pingback by Food on Fridays: Quick Marinara Sauce « — October 2, 2009 @ 3:48 PM
Mister Linky is up and ready for this week’s Crock Pot Wednesday. Thanks so much for participating last week. I hope to see you again this week. Thanks a bunch. Debbie.
Comment by darnold23 — October 4, 2009 @ 9:33 PM
Hm, sounds interesting! I wonder if I could do it in the oven like fruit leather (don’t have a dehydrator)?
Comment by Abbie — October 6, 2009 @ 3:55 PM
I LOVE butternut squash soup! This is one of my favorite recipes with squash.
Glad you found it and like it!
Comment by Abbie — October 6, 2009 @ 3:56 PM
I do this whenever I made squash soup, or bake it or whatever! Such a yummy snack. Except I only use a little salt and no butter/oil. Maybe I’ll go make squash!
Comment by Abbie — October 6, 2009 @ 3:57 PM
What a fun and easy recipe. I have a butternut squash in the kitchen. Neat!
Comment by Lisa@blessedwithgrace — October 6, 2009 @ 7:50 PM
If you follow the link, someone asks about using the oven to dehydrate the cookies.
Comment by K — October 7, 2009 @ 11:33 AM
Thanks! Do you have any favorite squash recipes?
Comment by K — October 7, 2009 @ 11:35 AM
Yes, in hindsight, it could have been done with just salt. I think the butter was a little unnecessary.
Comment by K — October 7, 2009 @ 11:35 AM
Thanks for the link – I love trying new things
Comment by K — October 7, 2009 @ 11:36 AM
Thanks – glad you stopped by!
Comment by K — October 7, 2009 @ 11:37 AM
We do this every year too! Then I save some for lunchboxes as a little treat. Hope to see you over at Momtrends.
http://momtrends.blogspot.com/2009/10/friday-food-pork-and-apples.html
Comment by Nicole Feliciano — October 7, 2009 @ 1:45 PM
[...] Small Footprint Family – The Future of Food…10. EKT – 10 Joys of Eating Local11. Prudent & Practical (3 Ways to Get Squashed)12. Kitchen Stewardship (Laundry Soap that Grows on Trees)13. 3-LEGGED STOOL OF GOOD NUTRITION [...]
Pingback by Fight Back Fridays October 2nd | Food Renegade — October 8, 2009 @ 6:26 PM
What a great Fall treat! Thanks for joining in the fun at the Holiday Food Fest!
~Liz
Comment by Liz@HoosierHomemade — November 5, 2009 @ 8:37 AM
I don’t have a dehydrator but I love the idea of these cookies!
Comment by Iris — November 5, 2009 @ 11:53 AM
I’ve only ever had butternut squash in soup, but these all look like fantastic ways to enjoy it!
Comment by Lauren — November 5, 2009 @ 6:36 PM
Love all of these ideas! They are all naturally gluten free. How very cool! Thanks so much for joining in the Holiday Food Fest!
Shirley
Comment by gfe--gluten free easily — November 6, 2009 @ 1:09 PM
Most help articles on the web are inaccurate or icnorehent. Not this!
Comment by Jahlin — January 31, 2012 @ 2:48 PM
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Comment by iumvvv — February 1, 2012 @ 10:52 AM