Autumn brings a colorfulliar
vest of wonderful winter squash
with rich flavor inside its hard
shell! Winter, or hard-shelled
squashes are in good supply
through the winter months, and
some varieties are in the pro
duce department year-round.
It's a good idea to introduce win
ter squash to your menus and
enjoy hearty, healthful eating.
There are several types of
delicious hard-shelled squash to
schedule into your meals.
Interesting shell shapes, vibrant
shell and flesh colors and nutty
sweet flavors bring a bounty of
meal appeal to your table. While
the exterior appearance of dif
ferent winter squashes varies,
all have bright yellow-orange
flesh inside, and can usually be
interchanged in recipes. Here
are a few of the most common
varieties.
•Acorn squashes have a
dark green shell color showing
areas of orange which increase
during storage. Shaped some
what like a acom with wide ribs
and pointed at one end, acom
squash is small to medium in
size.-This variety has a sweet
nut-like flavor.
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1-800-683-5858
FAX (215) 256-4363
www.chop-rite.com
•Butternut squash is large
and cylindrically shaped, with a
round base and thick neck. It
has tan shell color, rich orange
flesh color and hearty sweet fla
vor.
•Hubbard squashes are
large and rounded in the middle
with tapering ends. They may
have a dark blue, gray, green or
orange shell color which is
ridged with a pebbly texture.
The squash has a rich, sweet fla
vor.
•Turban squash, with its
colorful appearance, is an
attractive table decoration as
well as a rich and flavorful food.
Turban-shaped, with a bright
orange shell striped with white
or green, turban squashes have
hearty flavor.
Winter squashes are rich
sources of vitamin A and dietary
fiber. Most hard-shelled squash
es contribute vitamin C, potassi
um and other nutrients. One cup
of baked winter squash cubes
has less than 80 calories and is
sodium-free.
When shopping for squash
look for quality in appearance.
The shell should be intact with
no soft spots or cracks. Squashes
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rag
should feel heavy for their size.
If stored in a cool, dry, well-ven
tilated place, they can keep up
to several months. Do not refrig
erate hard shells squashes.
There are three basic meth
ods of preparing squash:
•Steamed-Peel squash, cut
into 11/2 inch chunks and place
in steam basket and cover.
Steam 15 to 20 minutes or until
tender.
•Baked whole squash-Slice
off the stem end, scrape out the
seeds and the stringy pulp.
Brush with melted butter and
season with sugar or salt, if
desired. Most large squashes
willrequire at least one hour or
more of baking time. Prick with
a fork to check for tenderness.
•Baked squash halves-This
method works particularly well
for smaller varieties such as the
Acom squash. Cut the squash
lengthwise and scrape out the
seeds and stringy portions. You
can slice off a small piece on the
bottom of each half to sit secure
ly. Brush the flesh with melted
butter. Place upside down in a
baking pan; add water to a
depth of about 3/4 inch and bake
for about 30 minutes in a 400°F
oven. While squash is baking,
prepare a butter-sugar mixture,
combining 1/3 cup melted butter
with 1/4 cup honey, brown sugar
Lebanon County Li’l Miss
(Continued from Page BIO)
stalls for the cattle. Temperatures
range between 60-110 degrees.
“When my host family visited
us in 1992, they were freezing,"
Sherry said.
Both Sherry and Bob grew upon
dairy farms. They always wanted
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or maple syrup for every 2-2 1/2
pounds squash. At the end of the
baking time, turn squash cut
up, and baste with the pre
pared mixture. Continue baking
about 15 to 30 minutes or until
tender.
Squash can be used in a vari
ety of ways. You can mash
cooked squash with a dash of
TOWANDA (Bradford Co.) -
Have you wanted to use a chain- *
saw to cut your own firewood or
remove some “problem” small
trees but you were just a little
intimidated by the machine?
Have you been using a chainsaw
but your are not quite sure what
you were doing? If that is the
case then consider Chainsaw
Use for The Novice. This work
shop will be held on Saturday,
October 17 at the Da-Mar Farm
in Rushville. Instructors Dave
and June Sienko and Eleanor
Maas have received training in
safety and use of the chainsaw
from some of the best instruc
tors in the world. Dave Sienko
has been in the logging business
for years and is well known as a
safe operator. Topics that these
instructors will cover include:
to continue dairying, but felt too
strapped financially and time-wise
when they were on their own.
“Now we get every third
weekend off,” Bob said. “And we
still get to farm.”
They enjoy helping Royell with
her dairy promotions.
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Chain Saw Safety
hot-pepper sauce and minced
onion for a spicy taste or you can
add pureed cooked winter
squash in soups.
Another wonderful sugges
tion is to stuff winter squashes
with fruit, vegetable or meat fill
ings. Then bake and enjoy a
hearty, natural casserole.
• Correct Felling and
Bucking Techniques
• Proper Clothing and Safety
Tips
• Care and Maintenance of
the Saw.
The workshop begins prompt
ly at 9:00 a.m. and continues
until noon. There is a $5 per per
son fee and registration is limit
ed to the first 25 paid regis
trants. To register, send your
name, address and phone num
ber with a check made payable
to Bradford County Cooperative
Extension and mail to;
Chainsaw, Penn State
Cooperative Extension, PO Box
69, Towanda, PA 18848-0069
For more information call Bob
Hansen the Bradford County
Extension Office at (717) 265-
2896
And, everyone of them enjoys
drinking milk and using lots of
dairy products.
For one of RoyelTs favorite
recipes, look for the featured
recipe on the “Home on the
Range” page.
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