Kids Cook Lesson Four: Winter Squash
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.
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.