COMMENTS FROM MICAH
Winter squash (includes acorn, but tercup, butternut, and Hubbard varieties) is rich in Vitamin A (beta-carotene), dietary fiber, folate (folic acid), and potassium. It is naturally low in calories, fat and sodium which makes it a perfect canvas for your healthy fall recipes. Here is a bit more about these winter squashes.
Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Do not choose those that have sunken or moldy spots. Avoid squash with cuts or punctures in the skin.
Since winter squash is harvested mainly during the time that pumpkins are harvested, they need to be planted in the late summer months (August to September). Harvesting would then occur from October to November.
When harvesting winter squash, handle them carefully to avoid cuts and bruises. These injuries are not only unsightly, they provide entrances for various rot-producing organisms. After curing, store winter squash in a cool, dry, well-ventilated location. Storage temperatures should be 50 to 55 degrees Fahrenheit.
Quinoa Butternut Squash Fall Bake 1 pound ground turkey fat free 6 cups butternut squash (about 2 whole squash) cubed 1 tbsp extra virgin olive oil 3/4 cup dry quinoa 5 cups spinach leaves 2 cloves garlic minced 2 tsp Italian seasoning 1/2 tsp salt 1/2 tsp ground black pepper 1/4 cup grated Parmesan cheese reduced fat 1/3 cup dried cranberries Start with a clean prep area and washed hands. Preheat oven to 350 degrees.
Cook ground turkey in a skillet on medium heat until done.
On a separate burner, cook quinoa according to the package instructions.
In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper in a bowl.
Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
Place in oven safe pan and bake for 55 minutes.
Top dish with Parmesan cheese and cranberries.
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