Oct 15 2010
This year many of the markets and farms are offering a wonderful array of winter squashes; an ingredient I always look forward to as they are delicious and store well over the coming wintery months.
I enjoy making individual portions of stuffed winter squash with delicata , buttercup and acorn varieties. Butternut, Kabocha, turban , sugar pumpkin and Calabaza work well in stews, soups and roasting. Puree some cooked squash, sweeten and make a lovely winter squash pie- (savory spices also work well for an entree type of meal).
Winter Squash has many wonderful health benefits including a good source of beta carotene, vitamins A & C, complex carbohydrates, iron and magnesium. Winter squash is a medicinal whole food, helpful for those suffering with digestive issues.
It is interesting also that winter squash is at it's best during those months when we may tend to be tempted by many refined sugary foods and overindulge in sweets. Winter squash provides a naturally sweet food into our diet which can help in keeping these CRAVINGS under control.
Lately I have been enjoying making Butternut squash croutons. simply cut off the long section the squash right where the bulbous part is. I save the rounded squash part at the bottom to roast in the oven. Peel the squash and cut into small cubes. Toss the squash with a little olive oil, salt , pepper and some warming sweet spices such as; cinnamon, nutmeg and cardamon. Place seasoned cubes in a single layer on a sheet pan in preheated oven on a high heat- 375-400 degrees. Roast until toasty brown and soft inside.
Toss butternut squash croutons with some spicey arugula or mixed greens and top with a sprinkling of local goats milk feta- (I used some from Acorn Hill Farm) and a handful of toasted walnuts! Toss it altogether with a simple oil and vinegar dressing and enjoy- Happy Fall season!
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