BRUNCH BRAGGING RIGHTS
Our reviewers pick three winners — now it’s your turn
Produce bins filled with colourful squash of all shapes and sizes is a sure sign of fall. However, many people find squash intimidating — they are big and bulky, and many are not easy to peel. Here are some simple recipes to help you get squash on your dinner table.
Spaghetti squash is so called because when cooked, the flesh comes out in strands, like spaghetti. Spaghetti squash can be simply enjoyed with a little bit of butter and brown sugar, but it is also becoming a popular alternative for traditional pasta. Our Swiss Mushroom Spaghetti Squash dresses the cooked squash in a simple yet decadent bacon and mushroom sauce.
Butternut squash is the most popular squash. In our Squash and Bean Chili, it lends its earthy sweetness to a hearty vegetarian chili. Like spice? Up the red pepper flakes, or add cayenne or chopped jalapeno.
Our Maple Pecan Squash is a simple side dish that can be made with any winter squash. Try using kabocha or buttercup squash, which have thin skins that do not require peeling.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Edmonton Journal’s food section. Look for our new Holiday Collection cookbook in stores and online. For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atcogas.com or chat with us live online at atcoblueflamekitchen.com.