Farmers markets are winding down, but thanks to a warm autumn, the abundance of locally grown produce is not.
If you catch one of the last markets of the season or hit a farm stand or two, look for a butternut squash, which can be roasted into the perfect fall side dish. Serve it alongside baked pork chops, a ham, or roasted chicken or turkey.
Once you have the squash roasted, try it out in this recipe for Butternut Squash Bake.
— Lisa Abraham
BUTTERNUT SQUASH BAKE
1 recipe roasted winter squash (recipe follows)
¾ cup egg substitute
2 tbsp. butter, melted
2 tbsp. frozen orange juice concentrate, thawed
2 tbsp. honey
⅛ tsp. table salt
Dash of ground nutmeg
Preheat oven to 350 degrees. Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1½ quart baking dish.
Bake at 350 degrees for 35 to 40 minutes or until mixture is set.
Makes 4 to 6 servings.
ROASTED WINTER SQUASH
3 lb. butternut squash
1 tbsp. butter, melted
½ tbsp. honey
¼ tsp. table salt
¼ tsp. black pepper
Preheat oven to 450 degrees. Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly roll pan.
Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.
Bake at 450 degrees for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges and discard. Roughly chop squash.
— Southern Living: No Taste Like Home
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food. Lisa Abraham can be reached at 330-996-3737 or at email@example.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.