Kids Cook Lesson Four: Winter Squash

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On Thursday, we explored squash.  This lovely vegetable is chock full of vitamins A and C.  It is fun to prepare in both savory and sweet applications.

We used three types of hard (winter) squash: Golden Nugget, Hokkaido Blue, and Pie Pumpkin.

First, we prepared seeds for roasting.  Children helped remove the seeds and pith from the inside of a pie pumpkin.  We washed the seeds and tossed them in soy sauce.  Then we placed the seeds in a single layer and roasted at 250 deg F for 25 minutes.

optional: add old bay after soy sauce for new england style

For Orange Squash, I pre-roasted the Golden Nugget and Hokkaido Blue at home by halving them, removing the innards, and roasting them upside down on a sheet pan at 350 deg F until soft (about 45 minutes).

The children helped remove the skin and chop the squash into 1/2 inch pieces.

We mixed 1/2 cup orange juice, 1/2 cup honey, and 1/2 tsp salt.  This sauce was poured over the top and the squash was baked in a 350 degree oven for 25 minutes until caramelized.

We tasted the Orange Squash and seeds while reading Pumpkin Shivaree.  I love this book because it follows a pumpkin seed from planting to carving to compost.

If you missed this month’s classes, fear not!  I will repeat three Kids Cook classes from October at a new time in November: 4:15 – 5 pm.  All the details are on my announcement post.

In December I will have new seaonsal foods to share.  Depending on the success of the late afternoon time, I may offer both morning and afternoon sessions.