Eating seasonally and locally in the winter time - Acorn squash recipes
We often hear that it’s usually a good idea to eat seasonally and locally, but it becomes difficult during the winter time. In that regard, we are fortunate to have some farmer’s markets available throughout the year here in RI. If you have been to one of the winter farmer’s markets, you might have been surprised to see that many vegetables are available even in the middle of winter. This is one of the great reasons why we need the Urban Greens market, so that you won’t miss fresh food because you missed your local “once a week” farmer’s market. Our up-coming store will be open 7 days a week and will carry locally sourced seasonal products throughout the year!
New England has four clearly distinct seasons and each season has its plants and beauty. Although it is true that there will be less variety of vegetables available locally in winter, you can still get vegetables like squashes, parsnips, beets, brussels sprouts, even some greens, and much more, thanks to local producers. We would like to share some recipes using local harvests in the following weeks to get everyone thinking about how to eat seasonally! The first one is a favorite fall/winter dish of mine, roasted acorn squash. This recipe is so sweet and tasty that you can eat them after dinner like a dessert!
Roasted acorn squash with maple syrup and heavy cream - serves 4 -
2x acorn squash - small (about 3” in diameter), cut in half and take the seeds out
1/2 cup heavy cream
1/2 cup maple syrup
1/3 cup breadcrumb - optional
salt and pepper
1. Preheat oven to 400ºF.
2. Mix heavy cream and maple syrup in a bowl and set aside.
3. Place acorn squash on a cooking sheet, cut side up.
*Slicing little bit off of the bottom makes it easy for the squash to stand straight.
4. Sprinkle salt and pepper to the cut side of each squash.
5. Pour heavy cream and maple syrup mix into each piece equally.
6. Sprinkle breadcrumbs on top, if you are using them, then drizzle olive oil on each piece.
7. Bake for 1 hour. When it’s done, the edge of the skin of the acorn squash is shriveled. Eat with a spoon! :)
You can get local (CT) maple syrup from Bats of Bedlam from the buying club. Their maple syrup comes from 48 acres of chemical free farm in Chaplin, CT! As you might already know, you can buy Rhody Fresh heavy cream at the buying club or most supermarkets in RI. I like their butter because it’s creamier than others :) Please try if you haven’t!
Variation - Roasted acorn squash with brown sugar and amaretto
When you use a liquor in the cooking, all the alcohol is evaporated and only the flavor remains in the food. The only difference between this and the above recipe is the batter. The ingredients for the batter are as follows.
1 stick butter unsalted - softened or melted
1/3 cup brown sugar
3 Tbs Amaretto
Mix them and pour in each acorn squash half. Enjoy!
- Toyoko Schieferdecker - volunteer blogger, member-owner