Acorn Squash Serves 2. Ingredients: 1 medium acorn squash, halved and seeded 1 Tablespoon butter 2 Tablespoons brown sugar Clapshot ~ ATraditional Scottish Recipe This is a simple traditional dish which originated in the Orkneys. It is often served with haggis, instead of separate potatoes turnips (“tatties and neeps”). Directions: 1. Preheat oven to 350°F. 2. Place acorn squash on a rimmed baking sheet, cut side down. Bake until it begins to soften, about 30 to 45 minutes. 3. Remove squash from oven and turn cut side up. Divide the butter and brown sugar between the two halves. 4. Return squash to oven for another 30 minutes. 5. Remove. Using a fork, mix brown sugar and butter mixture into the squash. Serves 4. Ingredients: 1 pound boiled potatoes 1 pound boiled turnip 4 Tablespoons butter or margarine 1 or 2 Tablespoons chopped chives, optional Salt and pepper Directions: 1. Peel potatoes and turnips. Cut both into large, about one-inch cubes. 2. Fill a 3-quart saucepan half full with water. Add potatoes and cook for about 10 minutes, until they start to soften. Add turnips and cook until both vegetables can be easily pierced with a knife. Drain. 3. While hot, beat vegetables together. Mix in the butter, chives, salt and pepper. Note: Haggis is a Scottish dish consisting of a stomach lining (usually sheep) stuffed with a mixture of liver, heart, lungs, onions, suet and oatmeal. In Partnership with: Nebraska Extension Buy Fresh Buy Local Nebraska Nebraska Cooperative Development Center Spaghetti Squash with Garlic Poultry Seasoning Blend Using Herbs and Spices Serves 4 to 6. Makes about ½ cup. Herb – leaves of a low-growing shrub. Examples include parsley, chives, marjoram. These can be used fresh or dried. Dried forms may be whole, crushed or ground. Whole spices keep their flavor for 6 to 9 months. Once ground, spices start to lose their flavor. Ingredients: Ingredients: 2 spaghetti squash (2 pounds each) 2 Tablespoons olive oil 2 garlic cloves slivered Salt and ground pepper, to taste 1 ½ Tablespoons rubbed sage 1 ½ Tablespoons onion powder 1 ½ Tablespoons pepper 1 ½ Tablespoons celery seeds 1 ½ Tablespoons dried whole thyme 1 ½ Tablespoons dried marjoram leaves 2 ¼ teaspoons dried rosemary leaves 2 ¼ teaspoons garlic powder Directions: Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Directions: 1. Preheat oven to 400°F. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour. Note: If desired, mixture can be ground in a coffee or spice grinder. This is poultry seasoning works nicely on pork. 2. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands. Spices – bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees. Seasoning Blends – mixtures of spices and herbs. Examples include poultry seasoning, pumpkin pie spice, and Italian seasoning. Most dried herbs and spices need to be added to a dish early for their flavor to develop. The aroma and flavor of fresh herbs and spices are more delicate than dried. Therefore, fresh herbs and spices are added near the end of cooking. Contact: Dr. Georgia Jones Extension Food Specialist Department of Nutrition & Health Sciences University of Nebraska-Lincoln Lincoln, NE 68583-0808 402/472-3225 Email: email@example.com 3. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes. Resource: www.buylocalnebraska.org Additional Resource for Herbs and Spices http://food.unl.edu/documents/Spice%26Herb sHandout08.pdf Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska- Lincoln cooperating with the Counties and the United States Department of Agriculture. University of Nebraska- Lincoln Extension educational programs abide with the non-discrimination policies of the University of NebraskaLincoln and the Unites States Department of Agriculture.