If you’ve been to the produce section of your local grocery store lately, you’ve probably spotted the influx of winter squash. Until recently, I never knew what to do with these foods.
When I was young, my grandmother made fresh pumpkin and butternut squash pies each fall, but I never paid much attention to how the squash got from point A to point B. I simply thought they magically transformed into pie inside her oven.
Some winter squash you may easily recognize – like pumpkin – and others you may not. If you haven’t included squash in your meals, it’s time to give it a shot.
Why winter squash?
Winter squash is full of fiber and carotenoids – phytochemicals that may reduce cancer risk. What’s the giveaway of their carotenoid content? The bright orange color on the inside usually means a food is rich in these powerful nutrients!
Not sure where to begin?
Winter squash can be intimidating. Tough outer skins, seeds and pulp – what do you do with all of this stuff?
For starters, try something familiar. Pumpkin and butternut squash are probably names you know. These are flavorful, sweet squashes (unlike light-flavored summer squashes) and are easy to find at your local roadside market or grocery.
Once you gather the courage to start, use these tips for success:
Now that you have the actual edible food, what should you make? Check out the recipes below for starters.
Do you have a favorite winter squash recipe? Share it with us!
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