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Posted in Health & Wellness, Healthy Eating

Flavors Of Fall: Squash

Written by Kim Fuller on October 27, 2012 with 1 Comment

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This article is part 4 of 9 in the series Flavors of Fall

Fall Squash

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.

Types

Butternut 

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.

Acorn

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.

Spaghetti

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.

Enjoyment

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.

Benefits

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.

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(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!)

1 Comment

There are currently 1 Comment on Flavors Of Fall: Squash. Perhaps you would like to add one of your own?

  1. [...] the second Chakra. These foods include citrus fruits such as oranges and tangerines, as well as squash and pumpkins, according to MindBodyGreen. Nuts are also foods that are associated with the Sacral [...]

  2. i love the article,,i believe squash is associated with the 4th heart chakra(healing emotional hurts)which i believe is part of fall,it is a time of letting go,letting all die for a rebirth.
    cinnamon is the 2nd chakra(sexuality center).so i would love to add vanilla,which is also 2nd chakra,and ginger,which is the 3rd chakra(self-love,warming)
    a sanctuary
    life,love & health
    LA’ VIE DETOX & YOGA BAR

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