I moved to Iowa 11 years ago and still have a difficult time appreciating Midwest winters. Although I am not a fan of the snow and brutally cold temperatures, I do look forward to transitioning my family’s meals to dishes that bring us warmth and comfort during the colder months. Many of the comforting foods that are traditional in my family in the late fall and winter are rich and heavy. To add some variety, I have begun to incorporate recipes with winter squash to add in more vegetables throughout the week. Below are a few of my favorite recipes to use winter squash.
Butternut Squash Enchiladas – These enchiladas are a creative way to use winter squash. I loved making these when our daughter was just beginning to try solid foods because the mashed squash was easy for her to eat.
Easy Roasted Veggies – Roasting veggies does not require a lot of prep or cooking. Pick out any type of squash to roast or try a combination of a few! I love to roast squash to use as a side dish and will add leftover roasted veggies to quesadillas and quiche.
Autumn Soup – I love a good soup recipe in the fall and winter! This fall inspired soup is creamy and packed with flavor.
Wraps “Your Way”– I love using roasted butternut squash as the veggie for these wraps. A warm wrap in the winter hits the spot! Simply add your heated squash to a tortilla with hummus and kale to create a hearty lunch.
Winter squash can seem intimidating if you haven’t prepared one before. Before working with ISU Extension and Outreach, I would walk past winter squash in the produce department because I was unsure how to cook with them. Watch this video for step by step instructions on how to prepare winter squash at home. Grab winter squash next time you pick out produce- you won’t be disappointed!
Most of us are buying more fruits and vegetables. That is a good first step. But should you wash them before you put them away or just before you serve them? Should you store them in the refrigerator or on the counter? Will they continue ripening at home? The answer to these questions is…it depends!
Some fruits have better flavor if they are stored at room temperature. Tomatoes, unripe melons, and tree fruits (pears, peaches and nectarines) should be kept at room temperature so they can ripen and become sweeter. After they are fully ripe, store them in the refrigerator until you are ready eat them. Tomatoes will keep longer if stored with the stem side down.
Generally it is better to eat vegetables as soon as possible after picked. However, some vegetables like celery, cabbage, bell peppers and carrots will keep one to two weeks in the refrigerator.
When to wash fruits and vegetables also “depends”. If your produce has dirt on it, wash it before storing. Otherwise you can probably wait to wash your fruits and vegetables before you eat them. Neither the USDA nor FDA recommends washing fruits and vegetables in anything but cold, drinkable water. Do not let produce soak in the sink. You do not need to wash them with special products or dishwashing detergent. Melons, cucumbers, winter squash, citrus fruit, and potatoes should be scrubbed with a brush. Bananas need to be rinsed off as well. Imagine how many hands touch the fruit before it gets to your mouth.
My sisters, dad and I share a garden spot. We try to coordinate so that we all work in the garden at the same time because it is more fun that way, but with our schedules that doesn’t happen very often. This spring when we were planting, a couple of times someone planted over the top of something that was already in the ground (this is why we had peppers growing in the bean rows). I was determined to have some winter squash, so I planted a whole row of seeds about 3” apart and put milk cartons filled with water every foot to mark the row. To make a long story short, I didn’t thin the plants, so the squash took over a corner of the garden and now we have lots of acorn squash. If you have an abundance of winter squash or pumpkins, here are some helps: