Squash Your Dinner Plans Tonight!
‘Tis the time of year for some squash—not the racquet game, but rather the giant “fruit of the vine.” To celebrate autumn’s harvest, Americans typically display these grand gourds on front doorsteps, or use miniature varieties in festive tablescapes. But once Thanksgiving is over, they tend to get tossed into the composting heap.
Like many folks, maybe you’ve yet to invite the “Squash family” over for dinner. You’ve long gazed upon their external beauty, but, truthfully, never considered all the flavor and nutritional beauty you were missing had you cracked one open and ate it.
Are you ready for a new taste experience?
Good news—there are so many delicious and unique varieties of squash for you to try! And when it comes to the nutritional value, these autumn beauties are a real head-turner. Depending upon the type of squash, their brightly colored flesh may be brimming with vitamins A, B, C, beta carotenes, and various flavonoids. Bonus: they’re low in calories and contain a significant amount of fiber, too.
Here are some of my favorites to prepare this time of year:
Spaghetti squash (oblong, yellow)
Slice in half, width-wise, discard the seedy center. Bake, cut side down, at 350°F x 45 minutes. Twirl out the spaghetti-like strands with a fork, serve covered with curried lentils, turkey chili, or as a side dish drizzled with some lemon-flavored olive oil and sprinkled with salt.
Butternut squash (bulbous end, tan/beige)
Purchase a package of raw, peeled, and cubed chunks. (Your fingers will thank you!) Steam using 1 cup of chicken broth, until fork-tender. Mash or puree in a food processor along with 2 TBS of butter (or coconut oil) and salt and pepper to taste, or blend with coconut milk for a delicious soup.
Acorn squash (deeply ribbed, hunter green with occasional orange patches)
Slice in half, length-wise. Remove seeds. Roast at 350°F cut side down, until tender. Carefully remove and invert. Fill with a mixture of sautéed onions, celery, and diced apples, chopped pecans, browned, ground pork, and cooked brown rice. Favor with some cumin or fresh sage and S & P.