Squash Recipes

1. Ginger-Orange Squash

Ingredients

• 2 pounds butternut squash
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons brown sugar
• 1 tablespoon butter or margarine
• 1/4 teaspoon ground ginger

Directions

1. Puncture squash several times with a knife or fork; place on a microwave-safe plate. Cook on high for 5 minutes. Cut into quarters; remove seeds and pulp. Return to plate, cut side down, and cover with waxed paper; microwave on high for 7 minutes. Turn over; microwave on high for 6-8 minutes or until soft. Scoop out squash and place in bowl; add remaining ingredients and mix well.

2.  Fruity Acorn Squash

Ingredients

• 1 small acorn squash
• 1 tart apple, peeled and diced
• 1/4 cup chopped celery
• 2 tablespoons raisins
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice

Directions

1. Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Microwave, uncovered, on high for 6-8 minutes or until almost tender.
2. Meanwhile, in a bowl, combine the apple, celery, raisins, brown sugar and pumpkin pie spice. Turn squash over; fill centers with apple mixture. Cover and microwave 4-5 minutes longer or until squash and apple filling are tender. Let stand for 3 minutes before serving.

3.  Squash Dip

Ingredients

• 1 medium butternut squash, halved and seeded
• 3 tablespoons olive oil
• 1 whole head garlic
• 1 (11 ounce) log goat cheese
• 1 lemon, juiced
• 1/4 cup finely chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
2. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.