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Getty Stewart - Home Economist Become more confident using and enjoying whole, seasonal foods with helpful tips and tasty recipes from an experienced Professional Home Economist. How?

If you're tired of keeping up with the latest food fads, diets, superfoods, claims and deciphering ingredients in packaged foods, you've come to the right place. I want to help simplify food and how we feed ourselves. By helping you become more confident using and enjoying fresh, whole ingredients to make simple tasty dishes for everyday living. Hi, I’m Getty, a Professional Home Economist and Educator with over 12 years experience sharing practical tips and recipes to make life easier. No matter where you're starting from, I'd want to help you move forward. Follow me here on Facebook or, if you want to get all my tips, recipes and information, subscribe to my email list via this link: https://bit.ly/3HUv9hJ

10/20/2026

Three Sisters Salad with Roasted Squash, Corn and Black Beans

4 1/2 cups cubed, roasted butternut squash
2 cups corn (try roasting it with the squash)
1 1/2 cups black beans, drained and rinsed
1/2 cup canola oil
1/4 cup white w**e or apple c***r vinegar
1 Tbsp honey
1/4 cup chopped parsley or cilantro
salt and pepper to taste

Paid partnership with Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada and Canadian Food Focus.

Pulling beans in squash month has me thinking of the Three Sisters and the North American Indigenous tradition of growing corn, beans and squash together. Corn provides structure, beans provide nitrogen, squash provides shade to keep moisture in the soil and the tiny prickles on the vines deter pests. They support one another during the growing season.

But eating them together offers benefits too. They offer a balanced meal with energy, complete protein, fibre and a mix of vitamins and minerals.

Thanks to Indigenous Chef Kirk Ermine from Saskatchewan for sharing his Three Sisters salad recipe with roasted squash and corn, black beans and a honey parsley dressing.

Full recipe is on CanadianFoodFocus.org

Follow along for more seasonal recipes.

10/19/2026

Ever wonder where pepitas or green hulless pumpkin seeds come from?

Share this post with someone who appreciates fun facts!

Turns out they’re from unique pumpkin varieties that have hulless seeds (Styrian Hulless,
Kakai, Lady Godiva, Naked Bear, etc.)

I bought a “Naked Bear” to see for myself. Sure enough, the seeds were green hullless pumpkin seeds. They puffed up and tasted great when I toasted them in the fry pan.

BUT, the flesh of these pumpkins is not very tasty. I would not use it for any sweet or savoury squash dishes.

Would you consider growing a pumkin just for the hulless seeds?

10/16/2026

How to make German cucumber salad.

Oma likes her cucumber salad on the tangy side, she uses sour cream and often adds a little vinegar. I like mine a little more mellow.

Save and share this recipe:

- 1 English cucumber
- ½ cup sour cream
- 2 Tbsp mayonnaise
- 1 Tbsp dill pickle juice or white vinegar
- 2 Tbsp chopped dill
- 1 Tbsp chopped chives
- salt and pepper to taste

- Slice washed cumber thinly.
- In large bowl, mix slices with 1 tsp salt and rest for 15-30 minutes to draw out the liquid.
- Meanwhile, whisk together remaining dressing.
- Drain and discard liquid from cucumbers. Mix drained cucumbers with dressing. Let rest 30 min.
- Taste and adjust seasoning with salt and pepper before serving.

You can’t visit Oma’s without having her cucumber salad at least twice!

It goes as well with schnitzel as it does taco stuffer squash.

10/15/2026

Stuffed delicata squash with taco filling. Have you tried it?

Yesterday, Oma took home a delicata squash. Today, we see if she likes it.

Here’s how we made our stuffed delicata

1-4 delicata squash

1 Tbsp canola oil

1 onion, diced

3 cloves garlic, minced

1 jalapeño, seeded & minced

1 lb (454g) ground beef

1 Tbsp ground cumin

2 Tbsp chili powder

1 tsp smoked paprika

1 tsp oregano

1/2 tsp salt

1 cup salsa

1 cup frozen corn

1½ cups shredded cheddar cheese

¼ cup chopped cilantro or green onions

Cut squash in half (if needed, poke holes and microwave for 2 minutes to soften before cutting).

Scoop out seeds and roast (20 min) or microwave (4 min) until tender.

Meanwhile prepare filling.

Brown ground meat then remove and set aside. (We used ground chicken this time).

Soften aromatics. Add spices and salsa and reduce for 5-7 minutes.

Add corn and browned beef. Heat through. Taste and adjust seasoning - do not under season!

Fill squash halves, top with cheese and broil for 3 minutes until melted.

Top with cilantro or green onions. Serve with sour cream, salsa, guacamole or Oma’s favourite cucumber salad.

Have you tried stuffed delicata squash? What’s your favourite filling?

10/14/2026

Have you tried delicata squash?

It’s one of my favourite winter squashes because...

- It’s small enough for one or two people.
- It has a mild, slightly sweet flavour with a smooth texture.
- The skin is edible, so no peeling required.

Oma has never tried delicata before, but she stuffed it in her purse and is willing to give it a chance. (Yes, we paid for it!)

What do you think, will Oma like delicata? YES or NO?

Tomorrow, she’ll get to try it!

10/13/2026

How to pick and store butternut squash.

Presented thanks to a paid partnership with Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada and Canadian Food Focus

- Use/Size: how many people are you serving, how will you be cooking it, do you want leftovers
- Select: firm, heavy for its size, no soft spots or open cracks. As long as the skin is firm and you plan to use the squash right away, small scratches and etching like you see on #4 are safe. Do not store these squash.
- Store whole: in a cool, dark, dry, well-ventilated spot, not the fridge
- Store cut: wrap tightly or use a sealed container and refrigerate at 0 to 4°C.
- Which to eat first: thick-skinned squash (kabocha, hubbard, butternut) keep longer than thin-skinned squash (acorn, delicata, pumpkin, spaghetti), so use the thin-skinned ones first.

Learn more from at Love Food Hate Waste find link in stories.

10/09/2026

How to roast cut squash - cut side up or down?

Why cut squash before roasting, when you can roast them whole?

1. It’s faster to roast cut squash.
2. You can get some caramelization.
3. Scooping out the seeds is a little easier.

Cut side down = steamy and soft. Add a little water to pan for more steam and reduce browning on edges touching the pan.

Cut side up = drier and perfect for seasoning or stuffing. Coat in a little oil for caramelization.

Save and share for future squash roasting!

Follow for more squash tips and recipes all month.

Drop your squash questions in the comments.

10/08/2026

Use winter squash if you don’t have a pie pumpkin.

They make a silky smooth, sweet puree ideal for pie and other sweet treats. Oh and soup of course.

Best squash options:

Butternut
Honey nut
Red Kuri
Hubbard

If you’re squash is a little dry, add water when pureeing to make create a silky smooth pudding like finish.

Squash to Avoid for pie puree:

Acorn
Large field pumpkins
Spaghetti squash

Fun fact: most commercial pumpkin puree is made with Dickinson “pumpkins” which are more like butternut squash than pumpkins.

Do you make your own puree for pie or other baked goodies?

Follow all month long for more squash tips.

Find my pumpkin pie recipe at gettystewart.com

10/07/2026

How to roast a whole squash without cutting it. You get beautiful puree without wrestling with a knife.

Wash the squash well and place it on a baking pan. Make several cuts in the skin so steam can escape. Roast at 375F (190C) for 45 to 60 minutes, until a fork pierces the skin easily.

Let it cool a little (it will be very steamy), then cut it open, scoop out the seeds and puree the flesh. It's perfect for pies, soups, sauces, lattes, fruit leather and all your favourite baked goods.

Save this and try it next time you have a butternut, pie pumpkin, kabocha or other small squash you want to puree.

10/06/2026

Winter squash season is here! Let’s talk about how to select, store and enjoy it.

October is Squash Month, and all month long I’ll be sharing practical tips to help you get more comfortable with all those beautiful winter squash showing up at markets and grocery stores right now.

Thanks to a paid partnership with Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada and Canadian Food Focus

We’ll look at different varieties, how to choose the best ones, how and where to store them, the easiest ways to cut and cook them, and, most importantly, delicious ways to actually enjoy it.

But I want to hear from you too.

What do you want to know about winter squash?

Drop your squash questions in the comments and I’ll try to tackle as many as I can this month.

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