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Winter Squash Recipes

Amanda's Crispy Squash Skins
Squash skins
Oil (olive oil, butter, ghee, or coconut oil)
Salt & pepper
Use a smooth-skin type of winter squash like Butterbush, Thelma Sanders, or Butternut. Prepare squash as usual (in half, facedown in the oven for 45 min at 350 degrees.) Scoop out the flesh and use as usual. Take the skins and tear or cut them into chip size pieces. Drizzle with oil and sprinkle with salt and pepper. Either saute them in a skillet on medium/high heat or bake, one layer deep, in the oven at 375 degrees for 10-20 minutes until crispy. Enjoy!
-- Recipe by Amanda Klain

Spicy Squash Dip

5 spring onions, chopped; reserve green tops for garnish
2 tsp olive oil
2 c baked, mashed winter squash (butternut, buttercup, Wisconsin Cheese, hubbard, etc.)
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
Hot sauce to taste
1/2 c salsa
1/4 c shredded cheese or vegan cheese (opt)
Instructions:

  1. Cut the squash in half and place cut-side down on a baking sheet. Bake until you can pierce it easily with a knife. This will take 30 mins to 2 hours depending on size of your squash. When it's done, scoop out 2 cups to use in this recipe. Hint: Bake a BIG squash and freeze 2-cup portions to use later!
  2. When your squash is ready, sautee onions in oil. Mix in the squash, spices, salt, and hot sauce, mixing well.
  3. Spread in 9x9 baking dish and top with salsa and cheese. Can be served as-is, or you can microwave or bake until cheese melts.
  4. Serve with tortilla chips as a dip, or use as burrito or quesadilla filling. One of my favorite winter breakfasts is to spread this thickly between corn tortillas. Microwave for 1 minute to heat through. Healthy, portable, and keeps me full until lunch! 

This recipe was inspired by the Calabaza Queso served at Sava's Restaurant in Ann Arbor.

-- Recipe by Emily Springfield

 

 

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