By Kelli Swensen, Dietetics Student, Sargent College

Although pumpkin usually gets special treatment, it is actually part of the larger winter squash family. Besides being comforting, winter squash varieties offer many nutrients that make them excellent additions to any fall menu. Usually a shade of orange or yellow, the flesh of winter squash is rich in carotenes, which are antioxidants that help protect against many illnesses, including some cancers. They are also good sources of vitamins B1 and C, folic acid, fiber, and potassium. So instead of your usual banana smoothie after a workout, try changing things up and throw some pureed pumpkin into the mix!

This week’s CSA contained:

3 Autumn Wings Gourds; 1 Sugar Pumpkin, 1 Cauliflower, 1.5 lbs Beets, 1 lb Fingerling Potatoes, 1 Red Kuri Squash

Autumn Wings Gourd: Usually used for decoration, this spoon-shaped gourd adds an instant fall feeling to any house or apartment. Although autumn wings gourds are typically not eaten, you can dry them out and use them for bowls for other autumn treats.

Red Kuri Squash: Resembling a small, ridge-less pumpkin, red kuri squash is a winter squash that has a very full-flavored, sweet taste. Like most winter squash, it can be baked, boiled, microwaved, steamed, sautéed, or pureed. Because of its nutty, sweet flavor, it is the perfect pumpkin substitute for muffins, quick bread, and pies.

Farro and Roasted Red Kuri Squash

From 101 Cookbooks

Ingredients:

• 2 cups farro, rinsed and drained
• 2 t sea salt
• 5 cups water
• 3 cups red kuri squash, cut into ½-in cubes
• 1 large red onion, cut into 1/8ths
• 1 T fresh thyme, minced
• 3 T olive oil
• 1 T balsamic vinegar
• 1 cup walnuts, toasted
• 3 T more olive oil
• ¼ cup goat cheese, crumbled

Directions

1.       Preheat oven to 375

2.       Combine farro, salt, and water in large saucepan over medium heat. Cover and simmer, stirring occasionally, until farro is tender, about 45min to an hour. The goal is for the ferro to be slightly chewy and retain structure. Remove from heat, drain water, and set aside.

3.       While farro is cooking, toss the squash, onioin, and tyme with 3 T olive oil, balsamic vinegar, and a couple pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in oven for 20min. Toss the squash and onions periodically. Remove from overn, and let cool. Mince ½ of the red onions.

4.       In large bowl, toss everything (except goat cheese) with the additional 3 T olive oil. Serve with goat cheese sprinkled on top.

For a sweeter dish try using the squash in a pie:

Hubbard and Red Kuri Squash Pie (Vegan)

Adapted from Healthy.Happy.Life

Ingredients:

• 4 cups maple-roasted hubbard squash, skin removed
• 1 cup red kuri squash
• 1 cup plain soy milk (or any milk you prefer)
• 3-4 gingersnap cookies
• 2 T maple syrup
• 3 T vegan buttery spread, softened (can use regular butter if you aren’t vegan)
• ½ t pumpkin pie spice
• 2 t ginger powder
• ½ t salt
• 1 gingersnap or graham cookie crumb crust

Directions:

1.       Slice and de-seed squash (both hubbard and red kuri). Set in a water-filled roasting bath with flesh exposed at top. Drizzle maple syrup and a bit of olive oil over the top. Roast at 350 degrees until tender and creamy. The roasted squash should come free easily from the skin with a spoon.

2.       Prepare your crust (unless you buy a pre-made crust)

3.       In blender, add all the pie filling ingredients and blend until silky

4.       Pour into crust

5.       Bake at 350-degrees for 35min. Cool before serving, or place in fridge to chill