Heart of Gold Squash

Heart of Gold Squash is an early winter squash that is hybrid variety of Sweet Dumpling and Acorn. The skin is cream with green vertical stripes with an acorn shape and a delicately sweet flavor. This squash can be used in recipes that call for acorn squash. 

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Nutrition Info

​Squash is a micronutrient powerhouse. While low in fat and calories they are high in fat-soluble beta carotene, calcium, potassium, folate, magnesium and more. Calcium is crucial for proper heart, bone, muscle and nerve function. Squash is rich in carbohydrates, your body and brain’s preferred source of energy. Folate assists with the conversion of squash’s carbohydrates into energy. There are a dozen carotenoids in winter squash varieties that all present different health benefits. 

Storage & Preparation

This squash can be stored up to 6 months if kept in a cool and dry place. The longer the squash is stored the sweeter it becomes. ​The skin of this squash can be peeled off using a vegetable peeler. Halve and scoop out the seeds, which can be roasted with oil and seasoning for a fiber packed snack.

Cooking Ideas

• Heart of Gold squash can be halved and filled with different sweet or savory items. Think granola, cinnamon, and dried cherries for breakfast. Sausage, apples, and quinoa for dinner. 
  
• Heart of Gold Squash can be pureed and added to mac and cheese, alfredo, or soup.
  
• Roasted Heart of Gold squash makes a great salad or smoothie addition.

​Squash & Apple Baked Oatmeal

Ingredients

• 1 whole acorn squash
• 1 tablespoon coconut oil or ghee melted
• 2 1/2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoon fresh grated ginger or 1/2 teaspoon dried
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1 can coconut milk
• 1/3 cup raw honey or pure maple syrup
• 2 teaspoons vanilla extract
• 1 cup apple peeled and grated
• 1/4 cup dried cranberries
•  1/4 cup chopped pecans or walnuts

Directions

1. Preheat oven to 375°.
2. Half acorn squash, scrape out the seeds, and brush with oil or ghee.
3. Place flesh side down on baking sheet and bake for 35 minutes until soft.
4. Meanwhile, in a large bowl, combine oats, cinnamon, baking powder, ginger, nutmeg, and salt.
5. When squash is soft, remove skin and mash in a medium bowl until smooth. Add coconut milk, honey, vanilla and apple.
6. Add wet ingredients to dry ingredients and stir. Place into a greased casserole dish and press mixture down with a spoon.
7. Sprinkle nuts and cranberries on top.
8. Lower oven to 350° and bake for 35 minutes.
9. Allow to cool for 10 minutes and serve.

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Acorn Squash Gnocchi

Ingredients

• ½ a medium squash peeled and deseeded, approximately 1 1/3 cups
• 1 egg yolk
•  1 ¼ cups all purpose flour
• ½ tsp sage (optional), finely chopped
• 2 oz soft goats cheese, crumbled (optional)

Directions

1. Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10 mins or so.
2. Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
3. Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
4. Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
5. With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about 1/2-3/4" thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook later.
6. Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
7. Remove with a slotted spoon once the gnocchi rise to the top. If they don’t rise after a couple minutes or some do but others don’t, nudge them with a spoon as they may have stuck to the bottom.
8. Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
9. Note – you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they’ll just take an extra minute to float up.

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More Recipes

​Check out these other recipes for even more inspiration:

• Squash Au Gratin with Smoked Ham and Gouda
  
• White Cheddar Mac n’ Cheese Stuffed Squash
  
• Roasted Apple and Acorn Squash Soup
  
• 1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins- Vegan, gluten and refined sugar free