Saturday, November 26, 2011

Squash Time

It's squash season....and I'm learning a lot about squash these days.   I never realized there were so many varieties.    I used to shop for food at our local grocery store which is limited to variety.   Since I've become a member of our local CSA (community supported agriculture), I've been exposed to so many more !

This season have been cooking up Red Kuri, Acorn, Spagetti, Blue Hubbard, Pattypan, Carnival, Butternut, sweet dumpling and zucchini.  Squash is such a versatile vegetable, which can be incorporated into various dishes, such as curries, stews, and soups.   For instance spagetti squash makes a great replacement for pasta; butternut squash makes a fabulous soup; Acorn squash are great for stuffing and baking.   One of our favourite ways to cook squash is to simply bake it.   A basic cooking method:  Cut a squash in half the long way, scoop out seeds from center, and roast it, cut-side-down on a sheet pan, for 40 minutes at 400°F or until soft.   Add butter, salt and pepper to taste.

Loaded with beta carotene, winter squash is a good source of vitamin A. It's also a great source of fiber, vitamin C, thiamin, manganese, potassium and rich in niacin.

Red Kuri, Acorn, Spagetti Squash

Acorn, Red Kuri, Blue Hubbard

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