Savory Squash

I’m not a vegetarian, but I love the beautiful variety of fresh fruits and veggies available at just about any grocery store. I am an adventurous cook and like to learn to use produce that I’ve never bought before. So parsnips and rhubarb are commonly found in our refrigerator, bok choy and fresh ginger will be on the grocery list again, and I sure wish that those greenish/yellow plums we enjoyed this summer were still in season. In all this adventuring the only thing I have disliked is turnips (so if you love turnips, you should post your favorite way to eat them and maybe I’ll try them again).

It’s coming in to winter and that means an abundance of apples, a plethora of pears, sumptuous citrus, and savory squash. Squash is one of those vegetables that have lots of varieties to appreciate, or at least say you tasted. So far, my favorite types are delicata and gold nugget, but this recipe works just fine with more commonly found varieties like acorn and butternut.


1 small (2-4 servings) winter squash
1 small onion, finely chopped
2-4 saltine crackers, crumbled
1T butter or margarine
1t brown sugar
1/8t curry powder
salt and pepper to taste (but don't leave them out altogether, they help bring out the natural sweetness of the squash!)

Cook the squash until it is mostly soft, but not all the way done (until it needs about 5 more minutes of microwaving). To cook squash in the microwave: cut it in half and scoop out the seeds and slime. Microwave it for 7-20 minutes depending on the size of the squash. Or you can follow any cooking directions on the label of the squash.

Meanwhile mix the onion, crackers, butter, brown sugar, curry, salt, and pepper together in a small bowl. When the squash is almost done, spoon the mixture into the hollow part of the squash and continue cooking until all of the squash is soft and easily pierced with a fork. Serve in the shell, or scoop it out and mash it up.