Fall is a great time to get more squash into your diet. It's hearty. It's available. And it's GOOD for you!
My favorite way to prepare squash is to roast it in the oven. Drizzle your favorite olive oil over it with some black pepper, fresh rosemary, maybe a few garlic cloves, sprinkle some turmeric or curry powder to taste, and add minimal salt. Other options - raisins, cranberries and/or pecans! Yum!! Bake away - though this method does take a while to cook all the way through.
If you have less prep time I also love a good sauteed recipe. You can include what tempts your tummy from above - just throw it all into a skillet pan and remember to keep stirring so nothing sticks or chars. Maybe add some chopped onions. Add some cinnamon. Toss with honey. Raisins and cranberries and any fresh herbs will take the least amount of time, so be sure to add those last.
Butternut squash for the above is my favorite, though you may be able to try different varieties. Spaghetti squash is also easy and delicious -- half it, sprinkle with olive oil, salt & pepper, turn over so cut side faces down, and bake. When it's soft and cooked through scoop out the inside with a fork.
Best of all you will have a filling and healthy dinner that can be eaten all week and taken in for lunch!
View this insert from our Weekly Inspirational Planner collection. Squash is easy to prepare and can absorb a variety of flavors. See below for some of the healthy benefits...
Ready to put your foot in it? Get the right apron & oven mitts to set the mood. Shades of Color Kitchenware can be viewed online here.
- Written by Janine Kai