Why the hell does it get all the glory, anyway? When the winter harvest make an appearance, you're all about the pretty, vibrant orange things you can bake, carve and decorate, but you steer clear of those gnarly, gangly looking monsters—aka squash.
Well that's just plain discrimination, sweetheart. Plus, you're missing out.
Although they're used more in the manner of veggies, squash is actually a fruit, and most have sweet, nutty flavors. Their rich orange and yellow colors are a dead giveaway that they are chock-full of things like vitamins A, C and antioxidants, making them a great beauty-boosting food. Yes, pumpkin tends to get top billing, but its awkward cousin definitely deserves a spot in your dinner rotation.
Butter up, Baby: Butternut Squash
Butternut squash is simple to make, even for you bitches who don’t know a colander from a grater. Just cut it in half lengthwise, scoop out the seeds, and rub with coconut oil or olive oil and a little sea salt. Roast in the oven at 375 degrees for an hour. Once cool, scoop out the flesh, and let your imagination lead you. Mash it with some thyme for a healthier, tastier alternative to mashed potatoes. Add some vegetable broth, apple cider and curry, and puree with a hand mixer or in the blender for a delicious homemade soup that your tummy will love and your ass will thank you for: low in calories, high in taste.
If you want try your hand at dicing, peel the squash and cut into cubes before roasting. Increase the temperature to 450 degrees and cooking time to 30 minutes. The roasted cubes will add sweetness to a kale salad, just as any fruit would. The cubes can also be used to add some nuttiness to a vegetarian chili or in penne pasta with rosemary, garlic and veggie stock.
Cutie Pie Acorn Squash
Acorn squash is even easier to serve, as they are so small that each half can be served as if you’ve made a treat in its own little bowl. Roast it just like the butternut, but then let your guests do the workout scooping out the flesh. You can drizzle with brown sugar and salt before cooking for a sweet side dish. Or you can make it a great main dish with the following recipe:
Savory Squash Bowls
What You Need
2 small to medium acorn squash (the halves should be the size of a small bowl)
16 ounces crumbled tofu or soy protein
1-2 tablespoons coconut oil
2 cloves garlic, minced
1/3 cup yellow onion, chopped
1 1/2 teaspoons red pepper flakes
1/2 teaspoon Italian herb mix (dried oregano, thyme, basil, parsley--use fresh if you have it!)
1/2 cup roasted red peppers, chopped
1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
1/2 cup drained canned or jarred artichoke hearts, chopped
2 cups fresh baby spinach
1/4 cup fresh basil, sliced into thin ribbons
Salt and pepper as needed
Topping:
Whole wheat bread crumbs
Kosher or sea salt
4 tablespoons water
4 pinches of black pepper
How to Make It
Wash, halve, and scrape the inside of the squash. Place the squash in a microwave-safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.
In a large pan, sauté onions, garlic, red pepper flakes, and dry herbs in coconut oil on medium heat. When onions are translucent, add chopped roasted red peppers, sundried tomatoes and artichoke hearts. Add spinach and toss gently until it's wilted. Toss in the fresh basil. Remove from heat.
Place squash halves on a lightly greased cookie sheet. Scoop the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Sprinkle the filled squash with breadcrumbs. Broil just until lightly browned. Serve and wow your gal pals with your impressive cooking skills.
Super Spaghetti Squash
Spaghetti squash is great because you can use it just like pasta, but i'ts gluten free (holla!), full of fiber and nutrients and is much lower in carbs for those of you watching your waistline. You can toss it in the oven whole and bake at 375 degrees for an hour, or you can nuke it for 12 minutes in the microwave, letting it rest and steam for five minutes afterward.
If microwaving, be sure to pierce it with a sharp knife several times to avoid a big old squash explosion. When it's cooked, cut open at the equator (not lengthwise), remove seeds and pulp (wear an oven mitt to avoid burning yourself!) and separate strands with a fork.
You can add any topping you would add to pasta. Great options are marinara sauce, pesto, or nutritional yeast, coconut oil and fresh chopped herbs.
What's your favorite way to cook squash? Tell us in the comments section below!
Lori Kenyon, Certified Nutrition Coach
Former corporate attorney and master of the loop-hole, in 2010, Lori co-founded the kick-ass raw organic juice company, Ritual Wellness. Lori now spends her time producing a healthy alternative to chemical ridden, nutrient void drinks in the market, and writing to help educate people about healthy food choices.
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