From comforting soups to savory side dishes, squash is a fall favorite.
There are many varieties of winter squash including acorn, banana, buttercup, butternut, golden nugget, spaghetti, sweet dumpling and turban.
Winter squash is also nutritious, providing vitamins A and C and niacin. When choosing a squash, select one that has a hard tough rind and that is heavy for its size.
Look for fresh Colorado squash at your local grocery store or at restaurants across the state.
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Visit coloradoagriculture.com for a list of recipes.
– The Denver Post
Loredana’s Stuffed Winter Squash
Loredana Ottoborgo suggests using her brand of pesto and marinated cheese. Loredana’s pesto and other products are sold at farmers markets, holiday shows and by appointment at 5701 Yukon St., Arvada, 303-421-2076. This recipe serves 6.
Ingredients
Directions
Preheat oven to 350 degrees.
Split squash and scoop out pith and seeds. Scoop flesh, leaving about 1/4 inch around shell. Chop squash flesh.
Heat olive oil in a large skillet over medium-high heat. Add prosciutto, cook, stirring, until crisp. (The prosciutto will give off steam for about 5 minutes while it releases its moisture.) Using a slotted spoon, transfer prosciutto to several thicknesses of paper towel to drain. In the same skillet, using the caramelized oil that remains, sautee onion until soft. Add squash flesh and cook about 3 minutes.
Divide mixture into 2 large bowls. In the first bowl add 1/2 the prosciutto, pesto, salt, and pepper. Spoon mixture back into squash shells. In the second bowl, mix remaining prosciutto, cheese, salt and pepper. Spoon mixture into shells.
Arrange in a shallow greased baking pan. Pour wine over squash. Cover pan with aluminum foil and bake 30 minutes. Remove foil for the last 5 minutes.
