You know the weather is changing and fall is upon us when store shelves are stocked with plump colorful winter squash like butternut, acorn, spaghetti, and other squash varieties.
The sight of all that deep orange, green, and yellow has always excited me as I stroll the grocery store aisles and contemplate baking, roasting, and caramelizing those beauties with some of my favorite spices.
Nutrition in squash
Not only are they delicious but winter squash also delivers a good dose of potassium, beta-carotene, and other phytonutrients and antioxidants that help our bodies’ immune systems during the toughest time of the year.
Loads of nutrients that are anti-inflammatory and digestive-supportive are packed into these bundles of deep colorful fruit. Yes, you heard that right, FRUIT.
Botanically, squash is a fruit
Fruits contain seeds and develop from the flowers of a plant. On the other hand, vegetables are a plant’s roots, stems or leaves.
Not everyone agrees with these botanical definitions, but they’re used widely to distinguish between fruits and vegetables. (NCBI)
All types of squash have seeds and come from the flowering part of plants. In fact, edible flowers even grow out of squash and are known as squash blossoms.
Butternut squash burgers made with 7 ingredients and as easy as roast, pulse, shape and cook! Switch up your regular burger routine with this flavor bomb of fall flavors. Mix and match the toppings for your favorite combos every time.
An acorn squash's natural shape is perfect for adding stuffing. This delicious Vegan Stuffed Acorn Squash recipe is packed with beta carotene and fiber, and makes a beautiful table display for the holidays!
These Black Bean and Summer Squash Enchiladas are the perfect light meal because summer squash add heartiness and flavor without adding calories. Baking them in individual serving dishes makes them easy to serve.
Up in New England, fall is upon us. And you all know what that means… time for squash! Butternut squash is one of my favorite varieties because of its sweet creamy flavor and versatility. It’s delicious blended into sauce or soup, it’s fantastic in a stir fry, and it’s even better stuffed with your favorite grains and veggies. The perfect ingredient for healthy fall recipes! Give this oil-free quinoa-stuffed recipe a try, or experiment by stuffing squash with other seasonal vegetables.
Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing squash this way—stuffed with a savory filling and roasted—puts that sturdy shell to good use. The rice should be quite moist after it cooks in step 3; it provides good contrast to the squash and helps the stuffing mixture stay together without becoming chewy or dry during baking.
My favorite way to Cook Acorn Squash is to bake it whole in the oven. The main reason I like this method is that it's super easy, and I don't have to cut through the tough skin try to scoop out the seeds while it is raw and harder to handle.