Winter Squash

It’s fall and that means it’s winter squash season. I love it! Why? Because there is nothing easier, healthier, or tastier to prepare than squash. Any kind – acorn, squash, delecata, etc. – can all be prepared with the same methods to make delicious side dishes or main courses.

The easiest and most common method of cooking winter squash is to preheat your oven to 400F degrees. With a sharp knife, cut the squash in half, scoop out the seeds, and lay the squash cut side down onto a baking sheet lined with parchment paper. Cook the squash for about 45 minutes or until a knife easily pierces the skin.

You can then cut the squash into smaller portions to serve sprinkled with sea salt. Or, you could scoop out the cooked flesh, add a little butter, salt, and a splash of milk and mash.

I also like to cut up the raw squash into cubes (remove the skin) and add to soups and stews. Or, you can take the raw cubes, add a splash of olive oil, sea salt, pepper, paprika, and cumin and roast in the oven at 400F for about 30 minutes. Another delicious and easy side dish. Plus, winter squash are a great source of complex carbohydrates.

So, get out there and enjoy your winter squash. Oh, and if you have the freezer space, you can freeze your squash cubes after you’ve baked them and use them throughout the winter.

How could anything be better?


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