Chef Tim Says....

There are so many different kinds of squash that it's almost like having to take a high school biology test. (Interestingly, they are biologically fruits and not vegetables.) I know them all because growing up I was one of those weird kids that actually liked squash.

One of my favorites is the acorn squash. I love it roasted simply with a bit of butter and maple syrup. This Roasted Acorn Squash recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way. As acorn squash ages, the skin turns a mottled orange yellow color, so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow, not dull. Squash

Featured Recipe

Roasted Southwestern Acorn Squash | Low Sodium Version
Roasted acorn squash is fantastic and so versatile. It makes the perfect side dish but this is a simple and delicious way to get everything good for you in a main course. Beans, veggies, high fiber, great vitamins... You won't even know that it's good for you.

This recipe is safe for Coumadin® (warfarin) users, but should be avoided by those with GERD / Acid Reflux and those lactose intolerant persons who can not tolerate cheese.

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