The rich, buttery flavors of winter squash are hard to resist! Deep orange squash such as acorn and butternut are loaded with nutrients such as vitamin A and Fiber, and can be used in a variety of recipes.
- Feel heavy for its size
- Free of damage, wrinkles, blemishes, soft spots
- Should have 1” of stem intact (to prevent drying)
- Butternut squash: Even, creamy orange skin, little or no green streaks
- Acorn squash: Deep green skin with an “orange patch” (indicates ripeness), minimal blemishes.
- Excellent for baking; butternut is also great for mashing
- Roast cut side down, 400°F, 40-45 minutes. Season with cinnamon, nutmeg, and a touch of butter if desired.
- Cool dry pantry up to 2 months
- Refrigerate cut squash up to 4 days
- Freeze cooked squash removed from skin
Nutrition: Winter squash is a nutrient dense super food. Good source of fiber, potassium and several B vitamins.
Health Benefits: Excellent source of carotenoid antioxidants. Carotenoids have both protective and anti-inflammatory effects, helping reduce risk for chronic diseases including cancer and heart disease.
Sausage, Apple, and Wild Rice Stuffed Acorn Squash
1 ½ cups cooked brown/wild rice blend (such as microwavable Uncle Ben’s or Minute Rice)
1 pkg. (12 oz.) Meijer Chicken Sausage Links (Roasted Garlic and Asiago flavor), diced
2 acorn squash, halved through the middle and seeded
1/2 cup sweet onion, thinly sliced
2 large Michigan Gala, Jonagold, Honeycrisp or other semi-tart apples, peeled, cored and diced
1/4 cup Meijer dried cranberries
2 Tbsp. pecans, chopped
1 tsp. fresh thyme, chopped
1/4 cup orange juice
2 tsp. pure maple syrup
Salt and freshly ground black pepper, to taste
1/4 tsp. McCormick ground cinnamon
1/4 tsp. McCormick ground cloves