🍂🍂🍂Fall Is Here!🍂🍂🍂

The colors on the trees are changing with the cooler temps and turn our thoughts to comfort foods. 

With the arrival of fall comes an explosion to the normally bleak squash section of the produce aisle.  

Are you overwhelmed with the squash section?  🤦‍♀️

                            Are there so many varieties you don’t know which one to choose?  😵

                                                      What do they taste like?  😋

                                                                                     To cook or not to cook?  😬

Take the overwhelm out 

Winter Squash Top 10+1

Acorn squash

This squash is named for its shape.  It has a green rigid exterior and is commonly used for baking and stuffing.  It does not store as long as other squash varieties, so use it soon after purchasing.  Best Stuffed Acorn Squash

Buttercup squash

The buttercup squash is a delicious substitute for any recipe where you would use pumpkin.  You can roast the seeds with butter and cinnamon for 1 hour at 275°.    Roasted Buttercup Squash

Butternut squash

The flesh of the butternut squash is sweet with a hint of nuttiness.  Butternut squash is low in calories but high in many nutrients, including vitamins A, C, magnesium, and potassium.  You can turn it into a soup, add it to chili, or roast it with avocado oil and salt.  You can also try this recipe for Gluten-free Vanilla Butternut Squash Biscuits  😋enjoy!

Carnival squash

These beauties are delicious when roasted or added to your favorite stew.  They can also be served as a side dish.  Because of their colorful skin, these little cuties make DIY Festive Fall Tablescapes

Delicata squash

This is like the sweet potato of winter squash.  The flesh is sweet and delicate, making it ideal for roasting or stuffing.  Ground Turkey Stuffed Delicata Squash  

Honeynut squash

Don’t be fooled!  The honeynut squash is a smaller version of the butternut squash.  The honeynut is sweeter and nuttier!  To roast, cut in half, remove the seeds, coat with avocado oil, and roast at 400° for 20 minutes.  Move over butternut ~ Roasted Honeynut Squash Soup

Kabocha squash

Also known as the Japanese pumpkin, it comes with skin colors in green, gray, and red.  Regardless of the skin color, the flesh is the same.  The flavor has been described as a cross between a sweet potato and a pumpkin with a hint of chestnut.  Simple and delicious Roasted Kabocha Squash

Koginut squash

This "Jabba the Hutt" beauty is a cross between the kabocha and the butternut squash.  It has a super smooth texture and is delightfully sweet.  It can be roasted, pureed into soup, or used in a salad.   Roasted Koginut Squash Salad with Shredded Brussels Sprouts 

Pumpkin

Don’t forget that pumpkin is a squash, too!   The traditional orange-skinned pumpkin is a winter squash. While some like to carve their pumpkins, others choose to cut them in half, remove the seeds, coat them with olive oil or avocado oil, and bake at 375° for 1 hour.  The flesh is scooped and blended smoothly to make delicious cookies, bread, and muffins.  Not to mention pies!  Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting  😋😋

Red kuri squash

This beautiful pumpkin-looking squash is sweet with a chestnut flavor.  It is an excellent complement to curries, stir-fries, soups and stews.  Break from tradition with Red Kuri Squash Curry with Chard and Coconut

Spaghetti squash

Great substitute for pasta no spiralizer is needed.     Cut the squash in half, scoop the seeds, and coat with avocado oil, salt, and pepper.  Bake cut side down at 400° for 20 - 30 minutes.  Use a fork to scrape out the noodle-like flesh.  For a fun side dish, Spaghetti Squash Casserole

Live a balanced life!