I just finished a cooking demonstration at the Hollywood Farmers Market using two types of squash,Acorn and Butternut and the results were delicious.

These two recipes are easy to prepare and will be great thru the Holidays into the winter.




Squash with Walnuts and Maple


This beautiful lady was on hand to taste the samples
Serves 4
1 acorn squash peeled and cut in wedges
¼ cup walnuts chopped
1tablespoon chopped ginger
1/4 cup maple syrup
1 teaspoon black pepper
3 tablespoons soy butter

1. Put squash in a sauté pan then cover half way with water then bring to a boil, turn down to a simmer ,cook for six minutes then turn the slices over.
2. Put walnuts, syrup, soy butter in then pan and continue to simmer for eight minutes
3. Serve wedges with the glaze and sprinkle on black pepper then serve.




Butternut Squash with Cheddar and Apples
Serves 4

1 Medium size butternut squash peeled and cut in one inch cubes
2 apples peeled cut in wedges
1 cup grated Cheddar cheese
½ cup soy butter
1 qt Vegetable stock

1. Put Squash in a sauté pan then put in the vegetable stock, bring to a simmer, cook eight minutes.
2 Add apples to the pan then and soy butter continue cooking for five minutes.
3. Season with salt and pepper then sprinkle on the cheese, cover with a sauté pan, put on low heat for five minutes then serve. (You can melt the cheese under a broiler for one minute instead of covering it with a pan.)

Healthy cooking in the fall

You can use fall foods at they're peak by simply roasting them.

Example, roast squash or root vegetables,turkey,pork,tofu etc.