Fall is here and all the wonderful winter squashes will be appearing in the

grocery stores. Pumpkin may get the most publicity around halloween, but

there are so many more delicious varieties of colorful nutrient packed

squash to try. The winter squash are sweeter and hardier than the summer

squash and harvested in the fall they keep well for many weeks and

months during the winter. From soups to stews, to risotto and lasagna the

winter squash make wonderful additions to any meal!

The Delicata Squash is one that we have at Date & Thyme this week. It is

pale yellow and when cooked has a soft and creamy consistency similar to

that of a sweet potato. In fact its alternative name is the sweet potato

squash. Its skin is thinner than some of the squashes and is edible so take

advantage of its decorative effect that it can add to any meal.

Here is a wonderful muffin recipe that one of the girls at Date & Thyme

made for us all the other day!

Some of the more common varieties of squash you might see this winter

are:

Butternut squash

Kabocha Squash

Spaghetti Squash

Acorn Squash

Sugar Pumpkin

Delicata Squash Apple Ginger Muffins Recipe

2 C shredded Delicata Squash

1 small apple chopped

1 T grated ginger

2 T lemon or lime juice

3 T maple syrup

3 T molasses

2 eggs (or egg substitute)

1 ½ C sifted whole wheat pastry flour

¼ C wheat germ

2 t baking powder

1 t cinnamon

½ t baking soda

¼ t dried ginger

½ C chopped walnuts, pecans or peanuts (optional)

Immeasurable amount of love

Combine wet and dry ingredients in separate bowls. Preheat

oven to 400 degrees. Grease or line muffin tins. Add dry

ingredients to squash mixture and combine until all flour is

moistened. Fill muffin tins ¾ full and bake 18 – 20 mins.