Well Fall is upon us and it’s time to enjoy the many seasonal vegetables available… one of my favorites is Squash! There are a few varieties of winter squash, and the most popular ones are used for homemade soups, pies, desserts, casseroles, pizza, stock, stew, and much more…
Winter Squash Types
As you might expect, the shape of this popular winter squash resembles an enormous acorn. It has orange flesh and a ribbed skin that’s green fading to orange. It is often prepared simply: sliced in half, baked with a little butter or olive oil, and eaten straight from its bowl-like shell. You can also roast, braise, and steam acorn squash.
Thin and pale yellow with telltale green striping, delicata squash have a tasty yellow flesh that is typically prepared by baking, frying, braising, or steaming. Also called “sweet potato squash,” they are rich in potassium, iron, and vitamins A and C. Look for them from late summer through the fall.
It’s called “spaghetti squash” because, when cooked, the golden flesh separates out like strings of spaghetti. These pale yellow squash have a hard, smooth shell and are at their peak in early fall through the winter, though you can find them year-round. Spaghetti squash are commonly prepared in casseroles or baked whole (like a potato) and then the flesh separated into spaghetti-like strands and served with sauces.
| Turban Squash
Often quite colorful, turban squash are also short and squat with a distinctive turban-like protuberance at the top. Because of their unusual look, they are popular as decorative squash. But you can also bake, steam, or simmer turban squash. Buttercup squash are a popular variety.
Health Benefits of Winter Squash
Though all varieties of squash are good nutrition choices, winter varieties tend to be more nutrient-dense. They generally contain much more beta-carotene and more of several B vitamins than summer squash.
Butternut squash’s beta-carotene content even rivals that of mangoes and cantaloupe. And that’s a boon in the fight against cancer, heart disease, and cataracts.
Serving Size: 1/2 cup, cooked
|Saturated Fat||0 g|
|Dietary Fiber||3 g
Winter squash is fibrous and delicious, as it is colorful. These hard, tasty squash can fill up your garden — and your stomach, becoming a healthy addition to your eating plan that you’re sure to enjoy.
- 2 cups butternut squash, cubed
- 3 cups coconut water or (you can make your own with coconut flakes 1/4 cup soaked in purified water… do this for 1/2 hour or more)
- 1 cup cashews (soak in water for 1/2 hour)
- ¼ tsp pink himalayan salt
- ¼ red onion
- 1 clove garlic
- ¼ lemon with skin
- 1 tsp cinnamon
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Tbsp of olive oil (1st press, cold press. extra virgin) to drizzle on top
- Handful of raw sprouts/chia seeds
- In a high powered blender, blend until smooth and slightly warm. Add more liquid if needed.
- Garnish with sprouts or chia seeds and add oil.
This recipe is from The Closet Cook… love some of his recipes!
Roasted Butternut Squash & Caramelized Onions, Gorgonzola and Crispy Fried Sage
2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 clove garlic (chopped)
1 tablespoon butter
1 handful sage leaves
1 pizza dough
1 cup mozzarella cheese (grated)
1/4 cup gorgonzola (crumbled)
1. Toss the butternut squash with the olive oil.
2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
3. Heat the oil and melt the butter in a pan.
4. Add the onion and cook on low until caramelized, about 40-60 minutes.
5. Add the garlic and saute for a few minutes and set aside.
6. Melt the butter in a pan.
7. Add the sage leaves and saute until crispy, about 2-3 minutes.
8. Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
9. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
10. Place the sage leaves on top.
*You can use any of your favorite winter squash in this recipe!
- 2 cups of winter squash, cubed
- 1 cup of rose creamer potatoes/any heirloom variety, cubed
- 1 cup of purple potatoes, cubed
- 1 red potato, cubed
- 4 garlic cloves, minced
- 2 fresh sage leaves, minced
- Pinch of fresh rosemary, minced
- Sea salt
- Olive oil
- Preheat oven to 350 degrees
- Mix all ingredients together with a generous drizzle of olive oil
- Pour into a baking pan and roast for 35 minutes
- Turn up temperature to 400 degrees and roast for another 20 minutes (occasionally stirring)
- Done when tender and lightly browned on top
Wala! bon appetit
Winter squash reference ~ allrecipes.com