Wrap Your Mind Around Some Squash

Posted by Sarah on August 20th, 2010 at 12:12pm

As much as we don’t want to admit it, summer is nearing its end. I know it’s blasphemy to even talk about changing into the Fall season when it’s only the end of August. But hey its coming faster than any of us want it, as it always does. So as food lovers and healthy food nuts we have to prepare.

Though I don’t want summer to end I adore the Fall season (all five minutes of it here in the Midwest). With it comes beautiful colors, less humidity and delicious food! Seasonal fruits and vegetables are abound, like apples, pumpkins, cranberries and — squash. Yes squash. Though they’re known as summer squash and winter squash, it’s during the late summer into early winter that most squash are technically in season. So naturally we’ve put together a delicious list of squash recipes for your pleasure.  I know squash isn’t the first thing I would normally have thought of making over all the other yummy seasonal food out there, but here’s why you should.

Squash is low-fat, low in calories, high in fiber and a good source of vitamins and nutrients. Now thanks to our list of 13 Squash Recipes to Celebrate The Changing Season, you can see how easy and unique it can be to make as well. So leap outside your food box and give it a try. I mean get a load of this tasty recipe:

Ginger Acorn Squash Bisque

Serves: 7
Preparation Time: 5 min
Cooking Time: 1 hr 5 min

Ingredients:
2 medium acorn squashes (about 1 1/2 pounds each)
1/3 cup dry sherry
1 cup chopped onion
2 cloves garlic, halved
1 1/4 cups chopped red bell pepper
3 cups low-sodium chicken broth
1 cup unsweetened orange juice
2 teaspoons peeled, grated ginger root
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions:
1. Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut side down, on prepared baking sheet. Bake at 350 degrees F for 30 minutes or until tender, let cool.

2. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside, discard remaining pulp.

3. In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic, cook 3 minutes, stirring frequently.

4. Add bell pepper, cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients, bring to a boil.

5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Place squash mixture in container of an electric blender or food processor, cover and process until smooth. Serve warm.

Now if that’s still not enough for you check out a few other yummy squash recipes:

Autumnal Butternut Squash Soup from Simply Cooking

Winter Squash Recipes from clearcreekcsa

Bittman’s Coconut Butternut Squash from Mango & Tomato

Tags: healthy eating, healthy meals, Healthy Recipes, home cooking, recipes, squash, squash recipes, vegetable, vegetables, vegetarian recipes, what to eat

Under Healthy Recipes Tags: healthy eating, healthy meals, Healthy Recipes, home cooking, recipes, squash, squash recipes, vegetable, vegetables, vegetarian recipes, what to eat