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Squash (Winter)

Harvested in Autumn, these hard-skinned vegetables keep well- at least a month at room temperature. They are an excellent source of Vit A. and potassium, with niacin, calcium, iron, Vitamin C, and a notable amount of protein. Beneficial for anyone with stomach ailments or digestive problems.

Winter squash lends itself o a variety of dishes and preparations. Stuff with a mixture of apples, croutons, sunflower seeds, mushrooms, rice, and seasonings- cover and bake. Easier to peel after being cooked- slice in half, bake and easily remove flesh from shell. Use, mashed as a substitute for potatoes or added to other recipes. Use in pies, breads, muffins and cookies. Add, oiled and baked, to salads or use a s side dish. Chop or cube and add to soups and stews- will retain shape and flavor. Toss seeds with oil and seasonings and bake for 10 min. on cookie sheets, allow to cool- great snack!