The morning air is becoming crisper and the leaves are starting to change … autumn is arriving and it’s the perfect time to dig into the hearty taste of winter squash. Low in calories and fat, rich in vitamins, these fall favorites are delicious:
Roast it. Butternut squash is a great alternative to sweet potato fries; slice into long strips, toss in olive oil and herbs, and bake at 425º for 35-40 minutes, turning halfway to brown on each side.
Stuff it. For a complete meal, prebake acorn squash (cut in half) at 375º for about 45 minutes, then fill each half with cornbread, rice, or chicken sausage stuffing. Reduce the heat to 325º and bake for another 8-10 minutes. Experiment with different combinations to create your own family favorite.
Swap it. Spaghetti squash is full of tender, delicate strands that make a great healthy substitute for pasta. Serve with your favorite sauce, or toss in olive oil and sprinkle with grated parmesan.
Stew it. Add pureed, cooked pumpkin to the pot for a thick, hearty soup or stew.
Store it. Unlike its summer counterparts, winter squash has a hard, inedible skin—making its shelf life three months or longer.
- Vanilla Butternut Soup (bookcasefoodie.wordpress.com)
- Easy Banana Butternut Squash Soup Recipe (chiquitabananas.com)
- Herbed Spaghetti Squash – Emerill (bookcasefoodie.wordpress.com)
- Squash It (amoreecucina.wordpress.com)
- Butternut Squash Soup (theepochtimes.com)
- Spicy Roasted Butternut Squash Salad with a Yogurt-Tahini-Herb dressing (cook2jhoom.wordpress.com)