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Sunshine Squash

Don’t judge each day by the harvest you reap but by the seeds that you plant. Robert Louis Stevenson

Welcome Monday! Praying you start your day feeling refreshed, renewed and prepared for a wonderful week ahead!

A few weeks ago I spent a beautiful Sunday morning walking around the farmers market. I found some yummy summer fruits and vegetables! I also discovered a delicious Fall squash, the Sunshine Squash! It has a gorgeous orange color similar to a pumpkin but smaller in size. I was told it tasted sweeter then a Butternut squash, which I love so I purchased the 2 they had. I left very excited to try this squash I had never heard of! It has a very thick skin, harder to cut than a Butternut but not too difficult. I cut some of the raw squash in chunks and cut a few slices. I roasted at 375 for about 35 minutes. Smells divine! Forget the Fall candles, just roast some Fall squash!

I roasted one squash, saving the other for later. I made a veggie stack with the slices. Topped a roasted eggplant slice with the sunshine squash slice and a few roasted mushroom slices. Delicious! You could add it to a sub roll with some greens if you want a veggie sub!

I used the chunks in a Risotto. I have a true risotto recipe here on the blog but the day I wanted to make this, I was not up for standing and stirring to make true risotto. I found a recipe from Ina Garten online called Easy Parmesan “Risotto” which you bake in the oven. I followed the recipe and when it was all finished I added some of the chunks of my roasted Sunshine Squash! Decadent and so tasty!

I had some chunks left for later in the week and I will add those to a roasted pureed veggie soup and some to a salad.

Take a trip to one of your local farmers markets and see what “treasures” you can find! ENJOY!

Debbi K.

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