TGPP 2014 Squash of the YearThe 200 Acres

TGPP 2014 Squash of the Year
October 22, 2014

Our 2014 Squash of the Year is . . . Sweet Meat!

Sweet meat is quite impressive, not only for its color and size, but also for its creamy texture and sweet buttery, rich flavor. It makes great pies, muffins, soups, and sauces and is wonderful on its own as a side dish. In addition, ‘Sweet Meats’ are excellent keepers; you can store them for up to 6 months in a cool, dry place after harvested.

Winter squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu. A cup of cooked squash contains only 75-80 calories!

Here at The Great Pumpkin Patch, we made a Sweet Meat Squash Sauce to top our homemade pumpkin noodles. We simply roasted the Sweet Meat squash by cutting it into large wedges, removed the seeds and pulp and placed them flesh down in a roasting pan. We tightly covered the pan with a lid (you can use foil) and baked at 350 degrees for 1-2 hours or until the flesh was very tender. When done the flesh was removed from the rind and pureed in a food processor (if you don’t have a food processor you can mash with a potato masher). You can add the puree to your desired recipe or serve as a side dish topped with butter.  Enjoy!

Here’s our sauce recipe.  If you don’t have Sweet Meat, feel free to use a Butternut or your favorite winter squash.

Sweet Meat Squash Sauce

  • 1 medium onion, finely chopped
  • 2 Tbsp. roasted pumpkin seed oil (or olive oil)
  • 2 garlic cloves (finely chopped)
  • 4 sprigs of fresh thyme (or 1/4 tsp. of dried)
  • 2 sage leaves (or 1/4 tsp. of dried)
  • 1/2 tsp. salt
  • 1-1/4 C. chicken broth
  • 2 C. of Sweet Meat Squash puree
  • 1/2 C. cream

Sauté onion in two tablespoons of oil for 2 min over medium heat. Add garlic, chopped thyme, sage leaves, salt and 1/2 cup chicken broth. Simmer for 2 more min. Add 2 cups of sweet meat squash puree and rest of chicken broth. Gradually add 1/2 cup cream as you puree until onion is completely pureed. You may need to add a little more chicken broth to thin. Season with salt and pepper as needed. Can be refrigerated and reheated.

~ Kate

Posted by: TGPP

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