Thursday, January 03, 2013

52 in 52: Apples and Squash

My New Year's Resolution this year is to try to eat more fruits and vegetables. To make it a little more interesting, I thought I'd mix in trying some new-to-me fruits and vegetables. So the goal is to taste-test 52 new varieties of produce by the end of the year--one for each week.

I'll probably be spending a lot of time at Wegman's this year, and I'm posting here for accountability.

I've already gotten in two new ones, and it's only January 3:  Macoun apples and butternut squash.

Both of them get only 2 stars in the All-Star Produce Lineup. Here's why:

Macoun apples are probably better for baking than eating out-of-hand. They are like a Macintosh apple, with very white flesh, but are kind of sweet and the flesh is not very firm and crunchy. (I prefer Winesap and Granny Smith apples for eating).

Butternut squash deserves another trial, perhaps with a different recipe. I tried it spiced, with garlic, cumin, cinnamon, pepper, brown sugar and olive oil, and roasted. I think there was too much going on in that recipe. Next time I will just roast it with a little butter and a little olive oil and let it caramelize a bit more.

I'm open to suggestions for that butternut squash.

Here's to 52 in 52 and a healthier 2013! (And if I manage to lose 25 pounds this year, so much the better!)

Would you like to join me in this venture? Let's make it a recipe party!

3 comments:

Denise Hunnell said...

I just started eating butternut squash this summer and now it is a staple. Use a good serrated knife or peeler (I have a pampered chef serrated peeler that is amazing) and peel the squash. Cut it lengthwise and scoop out the seeds. Cut the squash into bite size chunks. Throw these in a gallon zip lock bag with a little salt, garlic, olive oil and rosemary (or thyme). Shake until the squash is well coated with everything. Pour into a baking dish big enough that the squash is pretty much in a single layer. Roast in the oven at 400 for about 20 minutes, stirring half way through. It is soft when it is done. Serve it is a side dish. Now use the left overs to mix in with brown rice, throw in an omelet, or use as a pizza topping.

Ellen said...

I have a great recipe for butternut squash. I'll type it up and send it too you.

Lisa said...

I absolutely LOVE butternut and have a ton of recipes using both butternut and apples. Come visit ~ www.sweetsofstyle.com :)

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