Seasonal Flavors with MVP Health Care: Squash-tober Fest 2021

St. John’s and MVP Health Care embraced all the flavors of fall at our annual Squash-tober installment of Seasonal Flavors. The cooking demonstration was led once again by St. John’s Meadows Chef Mike Schnupp and featured three fall favorites: Baked Parmesan Yellow Squash Rounds, Stuffed Acorn Squash, and Lemon Poppy Seed Squash Bread. Take a look at the recipes he used below and let us know if you try them out. Also, join us at our upcoming Thanksgiving Meal Makeover Seasonal Flavors cooking demonstration on November 18 by calling Stephanie Krebbeks at 585-242-7005 to register.


Baked Parmesan Yellow Squash Rounds

Serves: 6 servings


  • 6 medium-sized yellow summer squash
  • Garlic powder & freshly ground black pepper
  • 1½ cups freshly grated Parmesan cheese


Place an oven rack in the center position of the oven. Preheat the oven to 425° F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) or parchment paper.

Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic powder and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.)

Serve immediately.

Nutrition Information: Calories 126.1 per serving, Total Fat 7.6 g (Saturated 4.8 g, Polyunsaturated 0.2 g, Monounsaturated 2.2 g), Total Carbohydrates 3.5 g (Dietary Fiber 1.3 g, Sugars 1.2 g), Cholesterol 19.8 mg, Sodium 466.7 mg, Protein 11.3 g



Stuffed Acorn Squash

Serves: 6 servings


  • 3 small acorn squash
  • 3 Tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 1 cup farro
  • 2 cups plus 2 Tablespoons apple cider, divided
  • 2 sprigs fresh thyme
  • ½ pound chicken Italian sausage
  • ½ cup yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh thyme, chopped
  • 1 bunch lacinato kale, stems removed and chopped


Preheat the oven to 400° F. Cut each end off squash and halve.

Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with pepper and roast until tender, 30-35 minutes.

Meanwhile, prepare farro: In a medium saucepan, combine farro with 2 cups apple cider, 1 cup water, and thyme springs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25-30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme springs.

Begin to make filling: In a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper towel lined plate.

Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.

Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.

Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2-3 minutes.

Nutrition Information: Calories 316 per serving, Total Fat 10 g (Saturated 0.98 g, Monounsaturated 2.85 g, Polyunsaturated 1.53 g ), Cholesterol 27 mg, Sodium 115 mg, Total Carbohydrates 55.58 g (Dietary Fiber 7.7 g, Sugars 10.84 g), Protein 14.95 g



Lemon Poppy Seed Squash Bread

Serves: 20 servings (two loaf pans)


  • 1 cup melted unsalted butter
  • 2 cups granulated sugar
  • Juice and zest of 2 small lemons
  • 1 teaspoon almond flavoring
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 3 cups all-purpose flour
  • 2 cups grated summer squash
  • 1 Tablespoon poppy seeds


Preheat the oven to 325° F. Grease or line two loaf pans; set aside.

Place the melted butter, sugar, lemon juice and zest, almond flavoring, and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.

Working in batches, add the flour a ½ cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf come out clean.

Nutrition Information: Calories 254 per serving, Total Fat 10 g (Saturated 6 g, Unsaturated 4 g), Total Carbohydrates 38 g (Dietary Fiber 1 g, Sugars 22 g), Cholesterol 52 mg, Sodium 202 mg, Protein 3 g


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