This institution is an equal opportunity provider. This material was funded byUSDA’s Supplemental Nutrition Assistance Program (SNAP) through the PADepartment of Human Services (DHS).

Winter Squash provides

Riboflavin, Manganese, and

Vitamins C and B6. Riboflavin helps

keep your blood healthy. Manganese

supports growth and brain

development. Vitamin C prevents

colds, and helps cuts to heal.

Vitamin B6 is good for metabolism

and red blood cells.

Winter Squash comes in a variety of

shapes, sizes, colors, and tastes.

Look for squash with smooth, dry skin

that is free of cracks or soft spots.

The deeper the color, the better the

squash.

Try to choose a squash with its stem

attached.

The stems should be rounded and dry.

1 In large pot heat olive oil over medium-high heat.2. Add onion and garlic, and cook until translucent, about 3-4 minutes. 3. Add squash and vegetable stock. Bring to a boil and reduce to a simmerand cook until squash is tender, about 15 to 20 minutes. 5. Remove squash cubes with slotted spoon and place in a blender, or mashwith masher into a purée.6. Return blended squash to pot. Stir and season with nutmeg, salt, andpepper. Serve.

WINTERSQUASH

ROASTED BUTTERNUT SQUASH SOUP

Winter Squash isa fruit we treat

like a vegetable.

1 MEDIUM BUTTERNUT SQUASH,

PEELED & CUT INTO 1-INCH CUBES

6 CUPS LOW-SODIUM

VEGETABLE STOCK

INGREDIENTS

INSTRUCTIONS

SALT & PEPPER, TO TASTE

MAKES 6 SERVINGS

1/8 TEASPOONNUTMEG

3 TABLESPOONSOLIVE OIL

3 CLOVES OFGARLIC, MINCED

1 SMALL ONION, MINCED

Car

nival Squash

Bu

tternut Squash

Acorn Squash

Pumpkin

VEGETABLE

STO

CK

LOW

-SODIUM