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A new use for your squash

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Why waste a dish when nature can provide you with one?

It was hard to miss the large buttercup squash that was sitting in my Intervale Food Hub basket this week. This squash has a dark green skin and a bright orange flesh and is a perfect substitute for boring ceramic bowls.

squashINGREDIENTS:

Olive oil

1 buttercup squash, cut in half

1/2 cup mushrooms, sliced

1 medium onion, diced

1 medium apple, cored and diced

1 cup bulgur wheat, cooked

Salt and pepper

DIRECTIONS:

Preheat oven to 450 degrees Fahrenheit. Rub the flesh of the squash halves with olive oil and place on a baking sheet, flesh side down. Bake for 35-40 minutes, or until squash is tender.

While squash cooks, prepare bulgur wheat according to package directions.

In a medium pan, heat 1 tbsp of olive oil on medium-high heat. Add the onion and cook for three-to-five minutes until softened. Add mushrooms and cook until softened and browned slightly, about eight minutes. Remove from heat.

Add the bulgur and apple to the mushroom mix and stir. Season with salt and pepper.

Remove squash from oven and fill each half with wheat mixture.

NOTE: you may have some leftover filling, perfect as a side dish. It can be served warm or cold.

Intervale Food Hub delivers local food subscriptions to campus, making it easy to support Vermont farmers and food makers, and eat fresh, healthy food all semester.

There is still space available to join for the College Fall season. To learn more or sign up, visit intervalefoodhub.com/college–fall.

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