These Tex-Mex inspired stuffed Squash can be filled with whatever you have on hand: beans, corn, tomatoes, cheese, etc. Use meat in the first step, or skip entirely for a vegetarian version. For a garnish, add sour cream, minced candied jalapeños or chopped cilantro.

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This is a wonderfully easy soup with a complicated flavor, and the whole dish is ready in less than an hour. Use any squash or potato you have on hand.

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Season Fall- Early Winter Storage Dry, away from direct sunlight, refrigeration not needed. Easy Prep Roasting: Preheat oven to 375°F. Cut squash in half from stem to base, and scoop out and discard seeds. Place the squash cut-side up on a lightly greased baking sheet. Bake until tender, about 45-60 minutes. Can also be baked quicker cut…

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Spiced and roasted acorn squash whipped with white beans or chickpeas makes the perfect healthy dip. A great game-day snack with zucchini, carrot or sweet pepper spears.

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Small Omnivore Broccoli Red Cabbage Spinach Red Radishes Acorn Squash Granny Smith Apples Italian Sausage Links Small Vegetarian Broccoli Red Cabbage Spinach Red Radishes Acorn Squash Granny Smith Apples Celeriac / Celery Grape Cider Small Vegan Broccoli Red Cabbage Spinach Red Radishes Acorn Squash Granny Smith Apples Celeriac / Celery Grape Cider Large Omnivore Broccoli…

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