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Chicago Urban Gardening

The day to day experiences of a University of Illinois Extension Urban Horticulture Educator in Chicago, Illinois

Squash Recipes

Posted by Ron Wolford -

Apple-Acorn Squash (serves 4)

  • 2 acorn squash
  • 1 apple, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon cinnamon
  • 1/3 cup packed brown sugar
  • 2 Tablespoons margarine, melted

Preheat oven to 350 degrees. Wash squash. Cut squash in half, lengthwise. Scrape out seeds. Place cut side down on lightly greased cookie sheet or in a baking pan. Bake for 25 minutes. Mix the remaining ingredients. Turn squash halves over so cut sides are up. Fill squash with apple mixture. Bake for 20 minutes or until squash is soft.

Nutrition facts per serving - Calories 260; fat 6 g; calories from fat 50; sodium 70 mg; total carbohydrate 55 g; fiber 5 g.

Mashed Winter Squash - Butternut, Acorn and Hubbard

Preheat oven to 375 degrees. Wash squash. Cut squash in a half lengthwise. Remove seeds and stringy parts. Place cut sides down on lightly greased baking pan. Bake squash for about one hour or until tender. Scoop out all squash into a bowl. Mash the squash. Season to taste. Seasoning suggestions:

  1. butter, brown sugar, cinnamon and nutmeg
  2. butter, black pepper, anise seed, cardamon, brown sugar and lemon juice

Nutrition facts (per serving) 1/2 cup mashed butternut with no seasonings - Calories 45; fat 0 g; calories from fat 0; sodium 0 mg; total carbohydrate 12 g; fiber 3 g.

Questions? Contact Cheryl Reidenouer, Extension Educator, EFNEP/FNP at

Source: Cheryl Reidenouer, Extension Educator, EFNEP/FNP 

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