27th Harvest Week <> October 30 - November 5, 2000

Here are two different, but otherwise simple, winter squash recipes I think you all will like! - debbie

Baked Winter Squash with Apples
from Rolling Prairie Cookbook
serves 4

1 1/2 lbs. uncooked winter squash, peeled & cut into cubes
1/2 lb. fresh cranberries (optional)
2 to 3 apples, chopped
1/4 C raisins
juice & grated peel of 1 small orange
1 1/4 tbsp. maple syrup (or honey)
dash each of salt & cinnamon

Preheat oven to 350 degrees F. Combine squash, cranberries, apples and raisins in a small buttered casserole dish. Combine juice, peel, syrup and salt, and pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes.

Braised Garlicky Winter Squash ("Zucotte")
from Greene on Greens
serves 4

3 tbsp. butter
2 tbsp. white wine
10 cloves garlic (heck, might as well use the whole head! - debbie)
1 1/4 lbs. butternut or other winter
squash, peeled, seeded, diced
salt & freshly ground black pepper
3 tbsp. chopped fresh parsley

Melt 1 tbsp. of the butter in a large heavy skillet over low heat. Add the wine and garlic. Cook, covered, stirring occasionally, 20 minutes. The garlic will brown slightly but should not burn. Mash the garlic with a fork. Stir in the remaining 2 tbsp. butter and the squash. Toss thoroughly to coat. Cook covered, stirring occasionally, until the squash is tender, about 20 minutes. Add salt and pepper to taste, and sprinkle with the parsley.

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