Fall brings cooler temps and crisper air, but also delicious winter squashes in abundance. While most grocery stores carry squash year round, the variety and quality peak with autumn.
Winter guards are inexpensive, easy to prepare and packed with fiber and nutrients. A serving can have more than twice its summer siblings which can help not only a lower sodium diet, but also gut health.
Growing up we’d enjoy acorn squash. I think it was mostly an excuse to eat maple syrup at dinner, but it was a delicious addition and often made it to our Thanksgiving table. Today, I’ll grab whatever looks good and adds variety to the week.
Soup’s On
One of my favorite fall soups (it is soup season, afterall) is butternut squash. I love my easy butternut squash soup because of how simple it is to assemble and how quickly it comes together.
What’s also great about this recipe is you can do anything you want with it. Not only is it low sodium, but easy to make completely vegan or add shredded chicken or turkey for a protein boost. Add some more cayenne for heat, toasted seeds for crunch. Really anything complements this base affording you creativity and variety.
And trust me, the recipe is worth the excuse to purchase an immersion blender.
Roasted & Toasted
The simplest way to enjoy winter squash is to roast it in the oven. Using the magic of 425F degrees, you can tenderize and caramelize the squash with a little olive oil, fresh ground pepper, and a sprinkle of salt.
Butternut squash develops an entirely new flavor when roasted golden brown and tender. Perfect as an added veggie for dinner or even a lunch salad. Acorn squash with a little butter, maple syrup and cinnamon is the perfect fall side dish.
And let’s not forget spaghetti squash. Truly the simplest of them all by cutting in half longways, deseeding and drizzling with olive oil and ground pepper roasting cut side down until tender. Allow to cool for a bit and a fork does all the work.
Mix it Up
Once roasted, or even steamed, squash can be mashed or pureed much like potatoes. A butternut squash puree can serve as a beautiful accompaniment to roasted or poached fish.
It’s also a great way to get more veggies in for those younger, picky eaters. Packed with flavor and vitamins, pureed or mashed squash can be a great alternative to mashed potatoes.
What’s your favorite squash recipe? Share in the comments below!
#StaySalty
Thanks, Karen! Send any recipe ideas my way anytime 🙂