I’ve spoken before about buying in season – it’s the best way to get the tastiest, freshest produce at the best price. You’ll also naturally get a nice variety of nutrients in your diet.
Right now is a great time to be buying squash. Yes, it’s obvious to stock up on pumpkin, but try some of the other great varieties. Plus, since we are all on candy overload after Halloween, adding some naturally sweet squash to your diet will help curb those sugar cravings and break the sugar high cycle.
Not sure what to do with that squash? There are two methods you can use for preparing any type of squash that will yield delicious results:
1. Bake the squash. Cut in half, scoop out seeds, drizzle with olive oil, sea salt and pepper and bake at 350 until tender (might be up to an hour for larger varieties). Scrape out the pulp with a spoon and puree for soups and sauces. This post shows how to do this using a pumpkin, but the process is the same for any squash.
2. Roast the squash. This is a delicious way to prepare sweet squash like Butternut. If you’ve never had this before, PLEASE give it a try!
Step one: Preheat the oven to 350. Cut the squash in half:
Step two: take out seeds, peel and dice into 1 inch (or close) chunks, put in a glass container and add a T or so of coconut oil:
Step three: put in the oven, take out after five minutes and mix coconut oil all around. Sprinkle with a bit of sea salt and even a T of cane sugar if you want (probably don’t need it, this is pretty sweet squash!). Roast until tender and a little crunchy.
Step four: Enjoy! This stuff is seriously amazing! You can use this technique for any squash or sweet potato with delicious results. It is wonderful by itself, tossed into pasta, rice or other grains, or even in a salad. Want something a little sweet before bed or for breakfast? Perfect, healthy solution right here!
Give it a try – and stock up while squash is plentiful and affordable!