Pumpkin is probably the most known winter squash but it is typically used for Halloween decorating. So what else can they be used for?
Other winter squashes are butternut, delicate, acorn, hubbard, banana and many many more.
Winter squash have hard skin with firm interior flesh that is usually a shade of yellow-orange indicating it is full of beta-carotene. They are very low in calories but high in fiber, iron, vitamin A & C, potassium, manganese, folate, omega-3, vitamin B1 (thiamin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), etc. to name a few.
A very nutritious vegetable and very versatile to prepare. These squashes can be used in soups, main dishes, side dishes, and desserts. Where to start? Peeling it, then roast or steam, eat raw or throw it in a soup pot.
Watch this video to see how to peel & chop it. Recipes below to experience squash’s variety.
Pre-heat oven to 400F. Peel, de-seed, and chop squash into one inch chunks. Toss in a bowl with a touch of oil and your favorite seasoning (seasoning mix, chili powder, garlic, etc.). Spread chunks on a baking sheet lined with unbleached parchment paper or a silicone baking liner. Bake for 25 – 35 minutes until a fork pierces smoothly and they are browned slightly.
My vegan lifestyle passion started after leaving the military to heal from an undiagnosed digestive system issue. On the way to improving health the issues of animal wellbeing and environmental concerns became primary to veganism being my whole life. Excitement in health lead to wanting to share!