mushrooms

January Featured Vegetable:
WINTER SQUASH

Seasonal vegetables are the most flavorful,
often affordable,
and more readily available. 
Multiple varieties of winter squash to try:

  • Acorn
  • Butternut
  • Buttercup
  • Pumpkin
  • Spaghetti

Veggie Guide: Shopping, Storage, Preparation, and More

  • Choose winter squash that are heavy for their size with a deep colored skin.
  • Store unwashed in a cool, dark place for up to 1 month.
  • Wash and cut in half, scoop out seeds. Discard seeds. Peel with a vegetable peeler or leave skin on for baking large pieces.
  • Eat steamed, sautéed, roasted or grilled.
  • Tastes great with apples, broccoli, corn, rice, sausage or spinach.
  • Season with cinnamon, cloves, curry powder, maple syrup or sage.


Starting simple is a great way to try out a new vegetable, like winter squash. Here are a couple easy ways to enjoy winter squash.

  1. Cut an acorn squash into wedges, scoop out seeds. Drizzle with oil and sprinkle with cinnamon and cayenne pepper. Preheat oven to 400F and roast until tender.
  2. Buy 100% canned pumpkin and add 1/2 cup or more to pancake batter. Make pancakes as usual. Freeze remaining pumpkin in freezer storage trays, and save for next time.


 

Roasted Squash and Garlic Soup – Yum!
Serves 6 (1 cup servings)

INGREDIENTS:
  • 1 large or 2 small butternut squash
  • 10 garlic cloves, peeled
  • 2 Tbsp vegetable oil
  • 1/4 cup water
  • 4 cups (32 oz.) low-sodium chicken broth
  • 1 1/2 cups 2% lowfat milk
  • 1 Tbsp lemon juice (about 1/2 lemon)
DIRECTIONS:
  1. Preheat oven to 400°F.
  2. Cut the squash in half and remove seeds and fibers. Using a vegetable peeler, peel off the squash skin and cut the squash into 1-inch thick slices.
  3. Place the squash and garlic cloves in a roasting pan. Sprinkle with salt and pepper. Drizzle with oil and toss with a spoon until well coated. Pour in the water. Put the pan in the oven.
  4. Roast the squash and garlic, about 45 minutes. Check the squash while its cooking, if the pan looks dry, add water. The squash is done if a fork slides easily into it. Remove it from the oven and set aside to cool for 5 minutes.
  5. Place about half of the roasted squash and garlic with 1 cup of the chicken broth in a blender. Puree until smooth. Transfer the puree to a large soup pan. Process the rest of the squash and garlic the same way. Stir in the remaining soup stock, milk, and lemon juice.
  6. To serve, warm soup and ladle into bowls.

Nutrition Facts per serving:
25 calories; 1g fat; 3g carbohydrates;
1g protein; 0mg cholesterol; 15mg sodium.

Recipe is an excerpt from I ❤️Vegetables book.
Free recipe cards below for download in English or Spanish.

English Recipe Card

 


What Else is In Season
Other Vegetables in Season include:

  • Kale
  • Mushrooms
  • Onions
  • Leeks
  • Potatoes
  • Rutabagas
  • Sweet Potatoes
  • Turnips

View our What’s In Season GUIDE for WINTER for a printable, 2-sided, complete list of fruits and vegetables in season plus shopping, storage, preparation, and start simple tips.