So Many Squash, So Little Time

Time to get scoopin’ if you want to taste all these sweet, delicious, fiber rich, nutrient dense fruit of the earth.  Yes, squash are technically fruits, but we treat them as vegetables to be stuffed, roasted, boiled, and puréed as the perfect ingredient for any Plant-Based meal. Even squash seeds are worth the time and effort to sort, rinse and toast at 300 for 20 minutes or so.

For Thanksgiving we sliced and spiced our multicolored acorn squash. My son-in-law Robb, a whiz with knives, was in charge of this tasty marvel among other festive dishes. He cut each squash into 1 inch thick slices then ground and blended coriander seeds, oregano, black pepper, salt, dried red chilies and garlic cloves in a mortar & pestle. A little olive oil helped the generous sprinkling of spices adhere to and flavor each squash slice while roasting on a sheet pan for 1/2 hour at 400. What a treat!

Squash can be a side dish or the main event. Try steaming an empty halved squash “bowl” for 1/2 hr til tender then filling it with mashed potatoes and fat-free gravy or creamed corn and rice pilaf or rice and beans topped with spicy salsa. The possibilities are endless and so quick, easy and delicious.

So many squash, so little time. Make the most of the season’s bounty!