Fall harvest: Butternut squash

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Farmers markets are winding down. If you catch one of the last markets of the season or hit a farm stand or two, look for a butternut squash, which can be roasted into the perfect fall side dish. Serve it alongside baked pork chops, a ham, or roasted chicken or turkey.

Once you have the squash roasted, try it out in this recipe for Butternut Squash Bake.

BUTTERNUT SQUASH BAKE

Makes 4 to 6 servings.

”Southern Living: No Taste Like Home”

1 recipe roasted winter squash (recipe follows)

¾ cup egg substitute

2 tbsp. butter, melted

2 tbsp. frozen orange juice concentrate, thawed

2 tbsp. honey

1/8 tsp. table salt

Dash of ground nutmeg

Preheat oven to 350 degrees. Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 ½ quart baking dish.

Bake at 350 degrees for 35 to 40 minutes or until mixture is set.

ROASTED WINTER SQUASH

3 pounds butternut squash

1 tbsp. butter, melted

½ tbsp. honey

¼ tsp. table salt

¼ tsp. black pepper

Preheat oven to 450 degrees. Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly roll pan.

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450 degrees for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges and discard. Roughly chop squash.