Baked Squash with Sugar & Spice

• Vegetable cooking spray
• 1 acorn squash
• Pinch of salt
• 2 tablespoons margarine
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger

1. Preheat oven to 400°. Cover baking sheet with foil and coat foil with vegetable cooking spray.
2. Wash squash and cut in half lengthwise. Remove seeds and cut into 1/2-inch slices.
3. Place squash on baking sheet. Sprinkle with salt.
4. Melt margarine. Add brown sugar, cinnamon, nutmeg and ginger.
5. Spread margarine mixture on squash.
6. Bake 20 to 25 minutes, or until tender.

Makes: 4 or 5 servings

Fresh cooking tips 

• Try different varieties of squash in this recipe.
• Use sharp knife to cut squash.
• Use a spoon to scrape out the seeds.

A child can help

• Remove seeds from squash
• Place squash pieces on baking sheet
• Spread margarine mixture on squash

More fresh ideas for squash

• Mash cooked squash with a dash of cinnamon.
• Stuff squash with rice or other filling and bake.
• Roast cubes of squash and potatoes together.

Keep it fresh

• Store winter squash in a cool, dry place for several weeks.

Mediterranean Squash Stew

• 1/2 butternut squash (3 cups cubed)
• 1/4 bunch kale (2 cups chopped)*
• 1/2 onion (1/2 cup chopped)
• 2 cloves garlic
• 1-3/4 cups dices tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon mustard
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 2 cups cooked rice

1. Peel and seed squash. Cut into 1/2-inch cubes.
2. Wash and chop kale.
3. Chop onion and mince garlic.
4. To make sauce: combine tomatoes, lemon juice, brown sugar, mustard, oregano, and salt in medium bowl; set aside.
5. Heat oil in frying pan on medium. Add onion and garlic. Saute 3 minutes, or until onion is soft.
6. Stir in squash and sauce. Cover pan, increase heat to medium-high, and cook 15 minutes, or until squash is tender.
7. Add rice and kale, Cover and cook another 5 minutes.

*Or substitute spinach or other fresh greens.

Makes: 5 or 6 servings