Gluten free : Using the Fall Bounty: Squash
Whether in your CSA box or in your supermarket, squash is in abundance this time of year. Squash can be used to pump up hearty soups, top green salads or stand on its own as a warm winter mash. Winter squash is a great source of carbohydrates, as well as a potent source of antioxidants and vitamins A and C, which help the immune system, so there is no better time to eat them than in the winter months. Below are two recipes, the first is from the doctors at Clearwater for Baked Winter Squash:
Ingredients
- 2 winter squash (acorn, delicata, or butternut) cut in half and remove seeds
- 4 tbsp of organic butter
- Maple syrup
- Cinnamon
- Sea salt
- Freshly ground pepper
Preheat oven to 425°F. Place the squash flesh side down in a baking dish and fill 1/3 the way with water. Put in the oven and bake for 30-35 minutes or until you can stick a fork easily through the skin.
Remove from the oven, drain the water and flip the squash over. Place a pat of butter in each one and drizzle with maple syrup, and sprinkle with cinnamon, salt, pepper and serve.
The second recipe is from the Gluten free kitchen for Butternut Squash Soup:
Ingredients
- 1 medium butternut squash (or 2 cups leftover mashed butternut squash)
- 1 cup sweet corn kernels
- 4 cups chicken or vegetable stock
- 4 tbsp butter
- Sea salt
- Freshly ground pepper
Chop off the top and bottom of the squash, and peel with vegetable peeler. Halve the squash and remove the seeds with a spoon. Cut into roughly 1-inch cubes. Cook in boiling water until soft (17-20 minutes). Drain water and add salt, pepper and butter to taste, then mash. Put stock in the pot and bring to a boil. Stir in corn and squash. This makes a great base for other chicken and vegetable soups. Get creative and add some of your favorite soup ingredients!
Serve with chopped chive or parsley garnish.
This site is hosted by (click on the graphic for more information)
Return from gluten free to Home Page
Very good article. Great.