Ontario winter squash comes in a variety of shapes and sizes, including acorn, butternut, turban and spaghetti. With its sweet orange flesh, it’s an excellent source of beta-carotene and a staple in winter stews. You will also enjoy it:
Puréed with onion, ginger and garlic in Ontario squash soup. Savour a bowl of soup for a healthy lunch or dinner.
Cubed and roasted in a single layer at 400°F (200°C) with oil, Ontario maple syrup, salt and pepper until caramelized to a golden brown. Enjoy squash with roasted chicken, lamb chops or Ontario rainbow trout fillets.
Separated into crunchy spaghetti-like strands in place of pasta and sautéed with beef, carrot and garlic in a Spaghetti Squash Supper.
To make squash easier to cut, pierce the skin in several spots. Microwave on High for 3 minutes. Cool for 1 or 2 minutes, then peel with a knife and cut into chunks.