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Seed Spotlight: Tuffy Acorn Squash

June 3rd, 2010

 

If you’re seeking an easy to grow vegetable then consider the Tuffy acorn squash. Dark green and deep ribbed, the Tuffy acorn squash will provide you with a wonderful gardening experience, and it’s excellent for baking, sautéing or steaming. This squash is so simple to prepare it’s as easy as cutting them in half, scooping out the seeds, adding a little bit of brown sugar or maple syrup with butter then baking for just over an hour. For so little prep work, the Tuffy acorn squash offers incredibly rich flavor. The seeds of the Tuffy acorn squash are great for roasting, and the blossoms can be battered and fried, for a delightful eating experience. As a note, before cooking squash blossoms make sure to remove the stamens, stems, and stigma.

The Tuffy acorn squash provides a sweeter, thicker and drier flesh than other acorn squash varieties, and plants, on average, will produce 5-6 fruits. The acorn squash is very low in saturated fat, cholesterol and sodium, and it is a good source of dietary fiber, vitamin A and B6, folate and magnesium, and a very good source of vitamin C, thiamin, potassium and manganese.

For more information on the Tuffy acorn squash visit Humble Seed then click on ‘our products’ then ‘Seed List and Details’ under ‘The Producer.’

Here is a great recipe to prepare after you’ve harvested the Tuffy acorn squash from your garden:

Slow Cooker Stuffed Tuffy Squash with Apples and Sausage

Ingredients

  • 1 pound sausage
  • 2 cooking apples, cored and chopped
  • 1 small onion, peeled and chopped
  • ½ teaspoon oregano
  • Salt, to taste
  • 2 Tuffy acorn squash, halved, seeded
  • ¼ cup water

Preparation

Place sausage in a skillet and cook until browned, breaking up sausage with the back of a wooden spoon. Drain sausage. In a bowl, combine sausage, apples, onion, oregano and salt. Liberally fill each squash half with sausage mixture then place in a slow cooker, in staggered layers. Pour ¼ cup water into the bottom of the slow cooker. Cook squash, covered, for 6 to 8 hours on low, or until squash is tender. SERVES 4

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