It’s winter squash season which means sweet, savory roasted vegetables that warm us on cold days. It also means tough, thick squash skin that can be a pain to peel or cut away. Delicata squash is the perfect solution, as the small, delicate squash can be eaten, skin and all. Try this recipe for roasted delicata squash with sunflower seeds. (The addition of the seeds adds protein, healthy fats, iron, calcium and a yummy, nutty, flavor.) This is a simple, healthy, any-night dish.
Tag: winter squash
Eating seasonally is a delicious option for many reasons. Not only are you getting produce at the peak of its flavor, you are also getting it at the peak of its nutrition. While it can be sad to see the summer tomatoes, berries and corn disappear from the market, fall brings its own delicious bounty to the table and each seasonal ingredient is packed with nutrients that do your body good. Food is medicine. Food nourishes. That’s why we eat, right? Fall and winter produce offerings often match the colors of the season and those colors boast a variety of good-for-you nutrients. Here is a breakdown of ingredients the season has to offer and why you should be eating it.
Just because it’s winter doesn’t mean you can’t get your hands on local produce. Eating locally year round is easier if you live in California or Florida but here’s how I do it in Connecticut.
Farmers Markets Finds
Farmers are extra good at holding on to their harvests. If you didn’t turn your own summer bounty into a winter-friendly form, stop by a local farm or winter market to find baked goods, pickles, honey, jams and relish.
The colors and flavors on summer produce feel long gone, but that doesn’t mean we are sentenced to a season of dull food. Winter harvest vegetables are warming, nourishing and oh-so-satisfying. There are many, lesser-known vegetable options available so your weekly menu can stay creative. Here are some squash varieties to spice up your repertoire and can second as table decor until eaten.
Hubbard Squash: This large, blue-gray squash has a pumpkin like flavor is taste wonderful roasted with hearty herbs like rosemary.
Kabocha: Dark-green and bumpy, this squash is more than a table decoration. Its hard skin can be a bit tough, but once cut through and cooked this squash is sweet and nutty. It’s great roasted and stewed.
Brussels sprouts have a bad reputation, but everyone shared lots of praise — and some yummy serving suggestions — this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informal Facebook poll. Check out our list of favorite comments for great ways to enjoy fall produce — plus, a Thanksgiving stuffing recipe!
Now is prime season for winter squash. These hearty veggies are big on flavor and hunger-fighting fiber but still low on the calorie scale. One cup cooked has about 100 calories and covers more than 35% of your daily fiber. This Food Network Magazine dish calls for acorn squash and your favorite curry powder, but more for a bit more sweetness, trade in butternut squash and some smoked paprika.
[Photo by Antonis Achilleos / Food Network Magazine]
There are many kinds of winter squash available now, but spaghetti squash is the most light and versatile of the bunch. If you’ve never tried one or don’t know how to prepare it, fear not.