Winter Squash

1. Winter Squash More than just a doorstop! Stephanie Yednak, RD

2. What is winter squash? Winter squash is related to pumpkin, cucumber and melons They have a sweet, nutty flavor that is ideal in both sweet and savory recipes Winter squash has a thick, tough skin that protects the flesh and allowing the vegetable to be stored up to six months in a cool, dark place (50-60⁰F) Winter squash is grown in the summer and harvested and eaten when it has reached full maturity

3. Winter vs Summer squash Winter Summer High water content Harvested immature & can be eaten raw Must be refrigerated • Hard, inedible rind • Can be stored for 6 months • Harvested mature

4. Winter Squash Nutrition What beneficial nutrients lie within the squash family?

5. Food Group Winter squash is part of the vegetable food group Aim for at least 5 servings of fruits and veggies a day!

6. What nutrients are found in winter squash? 1 cup of cooked winter squash has 457% of the RDA!

7. Main varieties & nutrients

9. Vitamin Comparison Supports your immune system Important in tissue repair, collagen synthesis & wound healing Strengthens muscle • Promotes healthy skin and eyes • Contains beta carotene, a powerful antioxidant • Aids in vision

10. Can prevent against certain diseases • Promotes digestive health • Can reduce cholesterol • Heart healthy • Winter squash has 3 g of fiber in one ½ cup serving What is fiber? Dietary fiber naturally occurs in plants including whole grains, legumes, fruits and vegetables

11. Winter Squash Cooking and Preparation Techniques

12. Buying and Storage Tips Look for firm squash with an intact rind Avoid visible mold and lumpy areas Store winter squash in a cool, dark, dry place In season purchasing starts in September and continues through March Frozen varieties can be found in many supermarkets Butternut, Acorn and Spaghetti Can be found year round

13. How can you cook it? Bake Broil Stuff Roast Puree Dice Mash Seeds Add to soup and stews Replace fat in baked goods Substitute for other starches such as potato

14. Muffins ButternutSquash Sweet Soup

15. Winter Squash Muffins Makes 12 standard or 24 mini muffins 1 ½ cups flour 1 cup pureedwinter squash ½ teaspoon salt ½ cup canola oil ½ cup brown sugar 2 eggs 1 teaspoon baking soda ½ cup honey ½ teaspoon cinnamon ¼ cup water *Optional mix- ins can include ½ cup of chocolate chips, walnuts, dried cranberries, ect Directions: Preheat the oven to 350 degrees. Line muffin tins or use cooking spray to grease. Mix together the flour, salt, brown sugar, baking soda, and cinnamon. In a separate bowl combine the pureed squash, canola oil, honey, eggs and water. Add the dry ingredients and the optional chips or nuts to the wet ingredients in stages, mixing gently. Pour into prepared muffin tins. Bake mini muffins for 10 minutes at 350 degrees and standard muffins for 18 minutes. Bake until the top is golden brown and springs back when lightly pressed.

16. Acorn Squash Stuffed Glazed

17. Maple Glazed Roasted Acorn SquashServes 4 to 6 Ingredients:1 acorn squash, seeded and sliced3 tablespoons extra virgin olive oil3 tablespoons light brown sugar¼ cup maple syrup, warmedsalt and pepper to taste Directions:1. Preheat oven to 375°F.2. Place squash sliced onto a baking sheet and drizzle with oil. Season with salt and pepper and gently toss together.3. Sprinkle tops of squash with brown sugar.4. Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.5. 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting *This recipe can also be made by steaming the squash in the microwave and then glazed afterwards

18. Spaghetti Squash Pasta Stuffed

19. Spaghetti Squash with Fresh Tomatoes and ParmesanServes 4 Ingredients: 1 large spaghetti squash 2 tablespoons minced onion6 tablespoons olive oil 1 clove minced garlic3 cups chopped ripe tomatoes ¼ cup parmesan cheesesalt and pepper to taste 2 tablespoons fresh parsley Directions: 1. Preheat oven to 375°F.2. Cut the squash in half lengthwise and scoop out the seeds. Season the flesh with 2 tablespoons of olive oil, salt and pepper. Place squash halves face down on a baking sheet and bake for 45 minutes or until squash is fork tender. Alternatively, place squash halves face down in a microwave safe dish with a ½ inch of water and microwave approximately 5-10 minutes until fork tender (depending on microwave). 3. Meanwhile, heat 2 tablespoons of olive oil in a skillet over low heat. Add onion and cook until softened, about 3 minutes. Stir in tomatoes; cook, stirring occasionally, over medium-low heat until tomatoes are thickened, 10-15 minutes. Stir in garlic and cook 1 minute; season with salt and pepper. 4. Remove squash from oven and shred flesh with a fork into long strands. Place into a large bowl and add remaining 2 tablespoons of oil, parmesan and parsley. Toss together and divide among 4 bowls. Top with tomato sauce.

20. Guess Who Do you recognize these characters? Squash Edition

21. Common Varieties of Winter Squash How many can you name?

29. True or False? Test your squash knowledge

30. The word Squash extends from a Native American word meaning “a green thing eaten raw” • You can keep winter squash in a cool dark place for up to six months. • You can eat the raw skin of a winter squash • You should keep a winter squash in the refrigerator • You can eat the seeds of a winter squash • Orange fleshed squashes contain the most nutrients • A pumpkin is a squash

31. Questions????????