Winter Squash

Some of the many squash I helped grow and harvest at a previous job in a different and much warmer location!

 Winter squash (the hard, sometimes oddly shaped and colored ones, not things like zucchini which are summer squash) are a great way to get lots of vitamins, minerals and fiber, among other thing, into your diet in the winter. Check out http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2751/2 or other sources if you want to see a list of all the vitamins and minerals they contain. They also store very well, so are a great winter food. I would love to grow and store my own as they are pretty easy to grow. If you have a warm enough climate. Most varieties take a 100 day plus frost free growing season and here we're lucky to have 50 days without snow. Usually with multiple frosts in that period. But wether you can grow your own or buy them, one of the best things about squash is how easy they are
to cook and eat. And they are generally pretty inexpensive too. Here's a few ways I like to prepare them.

Halved and Baked

Cut the stem end off of the squash and then split it in half. This can be a bit hard with large squash due to how hard the rind or peel is. Scoop out the seeds. (You can toss these with some oil and salt and roast till golden brown if you like pumpkin seeds too!) Lay the squash face down on a baking dish and bake at 350 F. for 15 to 45 minutes (or until soft) depending on how large your squash variety is. You should be able to easily pierce through the body of the squash with a fork once it is soft.

Spaghetti Squash

This is the one recipe that does require a specific kind of squash. Helpfully it's called spaghetti squash. :) And the unique thing about it, is that when baked just like above, it naturally comes apart into spaghetti shaped strings instead of a more creamy texture that's the norm for almost all other varieties. After baking as above, scoop out all the "spaghetti" and use with tomato or meat sauce just as you would pasta.

Sliced and Baked

This is really easy. Simply slice the squash, scoop out the seeds, and slice. Spread slices out on a baking sheet or dish and drizzle some oil over them. Sprinkle with salt or any other tasty seasoning mix you have around. Again, bake at 350 until you can easily pierce with a fork. Serve as a side with almost any meal. You can eat the rind, but I usually eat the squash off of it as it's pretty tough, much like a watermelon slice.

Not my photo, I forgot to take one last time I baked squash.

Squash Soup

 Here's one idea, but like most things, especially soups, feel free to experiment with the flavors and proportions you like best.

• little bit of coconut oil
• 1 to 2 onions,
• head of garlic or so
• 5 cups bone broth
• 8 cups (about 3 pounds) squash cubes, any variety or combinations of kinds
• 1 1/4 t. thyme
• 1 1/4 t. sage
• 1 T. cinnamon 
• 1 T. unrefined salt
• can of coconut milk

• 
  

Sauté onions and garlic until tender. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Stir in coconut milk. Mash with potato masher for chunky soup (my favorite!) or puree in blender if you like a really smooth and creamy texture.

Cubed, Pealed, and Baked

Again, split the squash in half and scoop out seeds. Use a vegetable peeler or knife and remove the peel. Dice up and toss with oil, salt, and any other seasonings you like. Bake at 350 for 30 minutes or until soft. Serve as a side with almost any meal.

Note, you can also use in any dish calling for pumpkin. To do this just bake unseasoned, in any of the ways described above, scoop out the soft meat and use in any recipe or freeze for later. Most pumpkin used in cooking (or that you may buy in a can) is made from winter squash, not round orange pumpkins. The squash have a better flavor and more meat to them than a round pumpkin.

I'd love to hear what your favorite squash variety or method of cooking is!