Winter squash are delicious, healthy, and one of my favorite fall and winter veggies. I stock up towards the end of fall and store local squash to enjoy throughout the winter. I invite you to try as many different varieties of squash as you can find as they each have different textures, colors and flavors.
All varieties of winter squash contain good amounts of Vitamins A, C, B6, and are full of fiber. They also contain manganese, an important antioxidant, and anti-inflammatory Omega-3s. My favorite varieties are acorn, butternut, spaghetti, and delicata squash. Pumpkins also belong to the squash family and contain a similar nutrient profile.
My favorite way to cook squash is to roast it in the oven, and I absolutely love to toast the seeds for a crunchy and healthy snack. Read on for 2 recipes.
Creamy Butternut Squash Soup
3. Place the the squash cubes on a baking sheet lined with parchment, toss with 1 tablespoon olive oil, season with salt and pepper, and roast for 25 minutes or until tender and lightly browned.
4. Heat olive oil in a soup pot over medium heat. Add celery, onion, garlic, and carrot and cook for five minutes, until the vegetables soften.
5. Add vegetable broth and butternut squash cubes and bring to a boil.
6. Remove from heat and blend with an immersion or standard blender.
7. Top with toasted squash seeds and enjoy!
TOASTED SQUASH SEEDS
Note: If you are roasting squash you can add the seeds to the oven when the squash comes out and turn off the heat. The seeds should be toasted in about 15 minutes as the oven cools.
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Both of these recipes are included in the program, which teaches you to eat for your health while supporting farmers and protecting the planet. Register today