Flavors of Fall Table of Contents
Flavors of Fall is a series consisting of 9 parts.
Squash is an autumn favorite—gracing farm stands and harvest dinners with a cornucopia of color and character.
This season shifts focus from young summer squashes to the hearty and mature winter squash varieties.
Sweet and nutty butternut squash is the shape of a long teardrop, with creamy light-yellow skin and orange flesh. It’s flavor is similar to pumpkin, and is commonly prepared as a roasted vegetable or in seasonal soups.
Green and yellow acorn squashes do resmble an oversized acorn in shape. They have distinct outer ridges and a yellow-orange flesh. This squash variety is commonly roasted and can be halved and filled to be made into an edible squash bowl.
When roasted, the ribbon-like strands that come from the flesh of spaghetti squash are what give it its name. The squash is a thick oblong shape, and its skin and flesh are bright yellow to orange in color. A popular way to eat spaghetti squash is to use it as a replacement to spaghetti in pasta recipes.
One of the most common ways to prepare squash is to roast it, which generally involves cutting the squash in half and removing the skin and seeds before cutting it into small cubes or roasting each half flesh-side down. The squash flesh is fully roasted when it can be easily penetrated with a fork. Roast it with a little olive oil and salt and pepper at 350 degrees farenheit for about 35 to 45 minutes.
Squash can also be prepared into a hearty soup by pureeing the roasted and cooled squash before simmering it with water, stock or cream. Spice up your squash recipes with sage for a savory flavor, or cinnamon and a touch of brown sugar to add a little sweetness.
The bright orange and yellow flesh found in winter squash show the high-levels of carotene that each vegetable contains. Carotenes can brighten your skin, and studies have shown that they offer protection against cancer, heart disease and type 2 diabetes. Squash are also a good source of very good source of vitamin C, B vitamins, folic acid, fiber and potassium.
(Pumpkin may actually be this season’s most popular squash, but we think it deserves a patch all its own. Keep an eye out for our upcoming pumpkin post!)