Winter Squash

Last week I bought 30 pounds of various varieties of winter squash. It is 2lbs for a dollar for the locally grown squash and I am buying now before the price goes up. I cut them in half, remove and put aside the seeds then bake at 350 for 45 minutes or until tender. I scoop out the tender flesh and dehydrate it. I then throw it into my food processor and powder it. I store it away for winter and use it as a soup base on cold winter days or I rehydrate it on the stove with a small amount of butter and honey for a tasty treat.

I really do not like to waste anything and it really bothered me to throw out the seeds. I did a quick search and found that they are edible! So I tossed the seeds with olive oil and salt and baked at 350 until they were starting to brown and pop. Yum! And so much better then pumpkins seeds.

The only disadvantage was that the jar I had set aside to store the seeds wasn’t big enough to hold all those seeds. I did not want to waste the seeds so I tossed a handful into my food processor and I mixed it in with my veggie bouillon powder and wow what a flavor! The only thing needed is more onion and that is only because I enjoy a large amount of onion in my bouillon.

This year’s varieties are:
Acorn Squash
Buttercup Squash
Butternut Squash
Delicata Squash
Carnival Squash
Kabocha Squash
Sweet Dumpling Squash