Recipes

Makes 6 servings

• 3 c buttercup squash, peeled and cut in chunks
• 2 c diced potatoes
• 1/3 c chopped onion
• 1/2 c chopped cooked ham
• 1/4 c flour
• 1 Tbsp chopped parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• 1 1/3 c whole milk
• 2 Tbsp butter

1. Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham.
2. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers.
3. Cover and bake at 350 degrees 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender.

Makes 4 servings

• 2 acorn squash, halved and seeded
• 1/4 c butter or margarine, melted
• 1/2 c dried tart cherries
• 1/4 c chopped pecans
• 1/4 c packed brown sugar
• 3/4 tsp cinnamon

1. Place squash cut side down in baking pan with 1/4 inch of water in bottom. Bake at 350 degrees 45-50 minutes or until squash is tender. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on high 5-7 minutes, or until squash is tender.)
2. In saucepan, combine butter, cherries, pecans, brown sugar and cinnamon and heat until butter melts. Mix well.
3. Spoon one-quarter of the cherry mixture into cavity of each squash half. Serve immediately.

Makes 4 servings

• 4 small winter squash such as delicata
• 1/2 c water, divided
• 1 1/2 c chopped zucchini
• 2 c chopped tomatoes
• 3 shallots, sliced
• 1 clove garlic, minced
• 1 Tbsp fresh chopped basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp shredded mozzarella cheese

1. Cut two slits in top of each squash. Microwave on high 10 minutes, or until tender, in dish with 1/4 c water. Let stand, covered, 5 minutes.
2. Mix zucchini, tomatoes, shallots, garlic and 1/4 c water in another dish. Microwave with vented cover on high 3 minutes, stirring once. Drain off liquid.
3. Slice tops off squash. Discard seeds. Scoop out pulp, but leave shells intact. Combine pulp and zucchini mixture, basil, salt and pepper. Spoon into shells. Microwave 2 1/2 minutes. Top with cheese and heat 2 1/2 minutes more.

Makes 6 servings

• 1/2 medium spaghetti squash (about 1 1/2 lbs), seeded
• 2 Tbsp water
• 1 (14 1/2 oz) can Italian-style stewed tomatoes, drained
• 1/4 c grated Parmesan cheese

1. Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender.
2. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish.
3. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve.