Food $ense KidsSquashWritten by Kelsey Eller RDBrought to you by the Utah Food $ense programPart 4 of the Preschool Obesity Prevention: Incorporating Fruits and Vegetables into Family Mealtime

ObjectivesParticipant will:

1. Participate in a cooking/food sensory experience and sample food.2. Participate in a physical activity or game that reinforces food concept.3. Identify food name through reading, writing or other activity.4. Participate in a food exposure experience by doing an art, craft or other activity.

Teacher Instructions:*Background facts and information for the teacher is included on page 8.

This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are included in the back of this lesson that can be substituted or included in the lesson.

Required Materials: Introduction materials - Fresh squash to pass around (page 2). Ingredients for recipes and materials for food demonstration (pages 4-5). Physical activity materials (page 2). Reading/writing activity materials (page 2). Art, craft and other activity materials (page 2). Take Home message (page 13). Utah Food $ense – required paperwork for program.

Optional Supplemental Materials: Extra picture of squash on page 12.

Preparation Required: Review lesson plan. Review teacher background information (see page 8). Gather ingredients and materials needed to demonstrate the recipes (see pages 4-5). Prepare materials for objectives 2, 3, and 4.

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Make copies of take home handout with recipes you wish to distribute (see pages 4-5, 13) – enough for all class participants to take home to families.

Utah Food $ense - Make copies of all required paperwork for lesson.

LESSON PLANIntroduction Time: 5 minutesBring a couple of different types of squash to show the kids (butternut, acorn, spaghetti, crookneck). Show pictures on pages 9-12.Ask the children:

Ask the kids about the differences in the types of squash. o How do they look different?o What colors are they? On the outside? On the inside?o How does the outside feel?

Has anyone ever tasted squash before? How can you eat squash? (roasted, grilled, baked, steamed, as a side dish, in soups, etc.)

Objective 1: Participate in a cooking/food sensory experience and sample food. Time: 15 minutes

Choose a recipe that will work for your lesson (see pages 4-5) :o Orange Glazed Grilled Acorn Squasho Roasted Butternut Squash

Objective 2: Participate in a physical activity or game that reinforces the food concept. Time: 5-10 minutes“Squash Skip”Have the kids stand up and make a circle. Have them walk or skip around the circle, and when the teacher says, “Squash!” they all have to stop and squash down into a ball. The last one to squash down is out. The last child left in wins!

Objective 3: Identify food name through reading, writing or other activity. Time: 10-15 minutes “Gosh I Love Squash”

Copy page 6 for each child. They can fill in the letters to spell “Gosh I Love Squash!” Each word should be a different color that squash is; (orange, yellow, green, red).

Objective 4: Participate in a food exposure experience by doing and art, craft, or other activity. Time: 5 -10 minutes Coloring Page

Copy the squash coloring page (page 7) that includes acorn, butternut, and crookneck squash

Conclusion:Time: 5 minutesAsk the class:

What did you learn about squash today ? What types of squash did we eat today ?

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What does squash smell, taste, feel, look like ? What colors are different kinds of squash ? Green, orange, On the outside ? Inside ? Do you like squash ?

Resources :

http://www.juniorslayouts.com/food/1842/types+of+squash.htmlhttp://dir.coolclips.com/Food/Vegetables/Squash/butternut_squash_vc029363.htmlhttp://www.christysclipart.com/wwwroot/foodart.htmlhttp://www.abcteach.com/directory/clip_art/holidays/halloween/http://www.craftjr.com/printable-bubble-letters/http://www.sweetlipsgreenhouse.com/Products.aspxhttp://www.aroundcrownsville.com/2010/08/02/cold-and-creamy-butternut-squash-soup/http://savingdinner.com/articles/ttr-acorn-squash/

This material was funded by USDA's Food Stamp Program. The Food Stamp Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-221-5689 or visit online at http://www.fns.usda.gov/fsp/outreach/coalition/map.htm. In accordance with Federal law and U.S. Department of Agriculture's policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. This institution is an equal opportunity provider and employer. To file a complaint of discrimination, write USDA, Director of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250 or call (202) 720-5964 (voice and TDD).  USDA is an equal opportunity provider and employer.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

RECIPES Topic: Squash

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Orange Glazed Grilled Acorn SquashIngredients

4 acorn squash, halved lengthwise, seeds and membranes removed1/4 cup melted butterSalt and freshly ground pepper4 cups fresh orange juice1/2 cup light brown sugar4 whole allspice berries1 stick cinnamon

Directions

Preheat the oven to 350 degrees F.Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

Roasted Butternut Squash

Ingredients1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks3 tablespoons good olive oil2 teaspoons kosher salt1 teaspoon freshly ground black pepper

DirectionsPreheat the oven to 400 degrees F.Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Salsa Squash

Ingredients:1 butternut squash, cubed¼ diced onion

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garlic clove, minced1 tsp butter2/3 cup salsa¼ cup shredded cheddar cheese

Directions:

Place squash in a steam basket over one inch of boiling water. Reduce heat and cover for 10- 15 minutes.While the squash is steaming, sauté garlic and onion in butter until tender and lightly browned. Add salsa and squash cubes. Spoon mixture onto a baking dish and sprinkle with cheese. Cover and bake for 15 minutes at 400 F.

____________________________________________________________________This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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BUTTERNU

CROOKNECK

ACORN6

Preschool CurriculumSquash

Background Teaching InformationDescription:

Squash are commonly divided into the two groups, summer and winter. There are several types of summer squash, but zucchini is the most popular

summer squash purchased in the United States. Summer squash come in many different colors and shapes. The different varieties of squash can be used interchangeable in most recipes, because most squash are similar in texture and flavor.

Some varieties of squash grow on vines while others grow on bushes. Summer squash include: crookneck, straightneck, zucchini, and pattypan varieties. Winter squash include butternut, spaghetti, and acorn varieties.

Nutrition: Low in calories No fat, cholesterol, or sodium Source of fiber, vitamin A, vitamin C, and potassium

Selection and Storage:Summer squash should be firm, glossy, and should not have any brown spots or cracks on their skins. Do not buy squash that are shriveled. Store summer squash in the produce drawer of your refrigerator. Use them within 3 to 5 days after you buy them.

Winter squash and pumpkin should be firm, heavy for their size, with no cracks or bruises. Avoid any with soft spots. Winter squash and pumpkins will keep for several months if they are ripe and the stem is attached. Store them in a cool, dry place, like on an open shelf or countertop. Do not store them in the refrigerator.

Uses: Use larger squash in casseroles or in bread, like zucchini bread. They can be grilled, sautéed, used in stir-fry, oven roasted or stewed. Summer squashes can be eaten raw. Try them with your favorite low-fat dip or add

them to a green salad. Winter squashes and pumpkins are often baked. You can cut them in half and bake

in the oven or cook in a microwave. You can even bake them whole in the oven if you poke holes in the skin. Scoop out the cooked flesh and season with a little butter, salt and spices like cinnamon or nutmeg. You can also use the cooked flesh in recipes.

Winter squash can also be peeled and cut into chunks and baked, boiled, steamed or pan-fried.

Resources:http://www.fcs.uga.edu/noahnet/lp/fv/fv8squashpumpkin.pdfhttp://ucce.ucdavis.edu/files/filelibrary/1808/9461.pdfhttp://www.fruitsandveggiesmatter.gov/month/squash.htmThis material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited

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from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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