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      Winter Squash Dishes

      Butter Nut Squash and Green Apple Soup Ingredients
      • 1 medium yellow onion, chopped
      • 1 rib of celery, chopped
      • 1 carrot, chopped
      • 2 Tbsp butter
      • 1 butternut squash, peeled, seeds removed, chopped
      • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
      • 3 cups chicken broth
      • 1 cup water
      • Pinches of nutmeg, cinnamon, cayenne, salt and pepper


      1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sautà for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

      2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

      3. Add salt and spices to taste, and garnish with chives or parsley.

      Yield: Serves 4-6.

      Stuffed Carnival Squash

      Serves: 4

      Roasted Carnival Squash

    • 2 Carnival Squash
    • 4 tsp. Butter
    • Garlic Salt
    • Black Pepper
    • Stuffing

    • 4 Strips Bacon
    • 1 lb. Ground Beef
    • 1/2 Medium Yellow Onion
    • 10 oz. Organic Frozen Spinach, Thawed & Drained
    • 1 Clove Garlic, Crushed
    • 1 tsp. Salt
    • 1/2 tsp. Black Pepper
    • Cooking Directions

      Cut squash in half.

    • With a spoon, scoop out stringy flesh and seeds
    • Add 1 tsp. butte to cavity of each squash half and with the back of teaspoon coat evenly
    • Sprinkle with garlic salt and pepper
    • Roast, cut side up, on baking sheet at 400 F for 60 minutes
    • In skillet fry up bacon, reserve fat and transfer bacon to cutting board
    • Cut bacon into chunks and set aside
    • Dice onion and add to skillet along with beef
    • Cook on medium-high until browned and onion is soft
    • Add thawed spinach, garlic, salt and pepper
    • Heat through and then turn to medium-low until squash is done
    • Fill each roasted squash half with beef and top with bacon
    • Serve & enjoy