It’s always time for winter squash!

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Today’s focus is on: WINTER SQUASH

There are two kinds of squash: winter squash and summer squash. The difference is that the winter varieties are normally better suited to survive the winter in storage (think hardy squashes like butternut squash and acorn squash), while summer squash tends to have edible seeds and peels, and a shorter life cycle (zucchini and pattypan).

This time of year, you see lots of winter squashes popping up. I love them all, but my favorites include buttercup, butternut and acorn squashes.

Winter squash is very sweet in flavor-as are most fruits (yes, anything with seeds is a fruit)-,and it’s quite easy to eat.

Winter squashes are delicious in soups and warm salads, or mashed with butter for a nutritious side dish.

Yes, winter squashes are very good for us. Winter squash is high in vitamins A and C, riboflavin and iron. Its signature orange color means it’s full of carotenoids, giving it lots of antioxidants.


Before you go pick up some winter squash to enjoy, it’s time for your Trick:

Spaghetti squash is a winter squash that makes an excellent gluten-free (and nutritionally dense) noodle. Cook it up, and top with pasta sauce for a yummy pasta dish that the whole family can enjoy.


Your Tip:

I prefer my winter squash roasted over boiled to keep in as many nutrients and flavors as possible. Simply slice the squash in half, lengthwise, scoop out the seeds and slice a bit off the rounded part to help it stand up evenly in the oven. Drizzle with maple syrup and top with butter. Roast at 350 for about 15 minutes or until fork tender. Mmm.


And your Recipe:


Don’t forget about the amazing One Pot Collection!  This is the perfect opportunity to stock up on warm recipes to get you through the winter—>learn more here!

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