News & Events

October 20, 2020

Squish Your Squash-Cooking Fears with Biblio Bistro

The sixth and final episode of season one of Biblio Bistro highlights slow-cooked winter squash, which is a delicious recipe using ingredients mostly available at the Copper Country’s amazing farmers markets. The squash is from Chip Ransom's farm in nearby Stanton Township. 

About Slow-Cooked Winter Squash

This recipe is simple and nourishing comfort food at its best. The sage and thyme create notes similar to a Thanksgiving stuffing and winter squash tastes extra sweet when roasted. Depending what type of winter squash is used, the texture can be almost creamy. Regardless of which winter squash you choose, this dish will be deliciously rich and full of antioxidants. Enjoy!

In total this recipe was only $7.69 to prepare. That adds up to $3.42 per serving. 

Healthy Eating Tips from Dietitian Meghan

  • Winter Squash - Wonderfully healthy vegetable that features vitamin A, magnesium, potassium, is loaded with fiber (7 g/cup, cooked), and has high levels of powerful antioxidants that are linked to cancer protection, heart health and memory protection.
    • By leaving the skin on, you can actually eat that. After it's cooked it's a delicious way to increase fiber. 
  • Sage - The plant compounds, known as polyphenols, act as antioxidants, which are linked to improved brain function / memory protection. Sage also demonstrates some antimicrobial properties. 

Cooking Tips from Chef Michael

  • "Slow and steady wins the race" when it comes to cutting a tough vegetable like squash. When getting started, it helps to score a line between the ridges to help you get a safe start with the cut. 
  • The squash seeds can be saved and roasted. Let them dry, put them on a cooking sheet, season them and then roast them at 350F for about 15 minutes until they brown. 
  • You can cook in wedges (which the recipe calls for), cubes or halves and still end up with a delicious meal. 

Farmers Markets in Michigan’s Keweenaw Peninsula

Screen Shot 2020-08-31 at 6.45.24 PMFrom Calumet to L’Anse to Bruce Crossing there are great farmers markets all over Michigan’s Keweenaw Peninsula. Our friends at the Western U.P. Food Systems Collaborative have put together a great resource on this that gets updated regularly. Check out a full list of farmers markets here, wupfoodsystems.com/farmers-markets.

About Biblio Bistro

Biblio Bistory at Portage Lake District LibraryThe Biblio Bistro series strives to show that healthy cooking doesn’t have to be boring or laborious. Our goal is that by watching this series, participants can feel more confident and curious in the kitchen, all the while increasing fruit and veggie intake and supporting the local food system! Learn more about Biblio Bistro at pldl.org/biblio-bistro.

About Portage Health Foundation’s Food Initiative

PHF Food Initiative Logo Vert CMYKPortage Health Foundation is passionate about making a difference when it comes to food in Baraga, Houghton, Keweenaw and Ontonagon counties. PHF’s Food Initiative is two-fold. First, the food initiative aims to improve access to locally grown and healthful foods within our community. Second, it provides educational resources and tools to promote sustainable changes to eating and lifestyle habits for all. Learn more about this initiative at phfgive.org/food.