3 Fun Facts about Squash

I started writing this post WEEKS ago, then I got caught up with competition prep (more to come on that next time!), but I was determined to get this out before all the squashes disappear. Perhaps you've been hip to eating squash for a while now....or maybe you're someone like me - who never really gave it a chance. As a plant based eater for about 5 years, perhaps I should be embarrassed that there are still a bunch of veggies that I haven't yet embraced. I'm not though....and am not afraid to share my excitement! Here are my top three fun facts about the winter squash.

1) Squashes are not only for decoration- you can actually eat them! When I was a kid, we did not eat squash (mom may correct me on this one, but I do NOT remember ever seeing it on the table). To me, a squash was simply another option in a long line of fall decor options, like a gourd or a pumpkin. Don't get me wrong, winter squashes can look lovely in a fall display, but they are so much more than just another pretty face. 

Which of these is edible??

When I was a kid, I had a pretty limited repertoire of vegetables (likely because my dad wasn't a big veggie fan). As an adult who does not live under a rock, I had some familiarity with the common butternut and acorn squashes, but initially they were both mysterious and a little intimidating. What do I do with this? Will it taste good? I was skeptical.

2) There are more varieties of squash than butternut, acorn and spaghetti. This year I heard about delicata squash (the tube shaped one pictured above) - and it quickly became my favorite. I also tried kabocha - which looks like a small green pumpkin....and it is also tasty. As an adult, I'd see menu options which highlighted butternut squash.... in risotto, soups, salads, etc. Although it's super versatile, it is not my favorite from a flavor perspective. I encourage you to try a few different kinds...who knows what you might discover!

3) Squash is surprisingly easy to prepare. I'm puzzled as to why I waited so long to try it and ultimately add it to the fall meal rotation. Although there are certainly other prep options, roasting is my go-to because it's EASY. Following are simple steps for roasting the more tube-shaped of the squashes (butternut, delicata, spaghetti, etc.):

• Preheat oven to 375 to 400 degrees
• Poke a few holes in the squash with a knife, then microwave for 3-5 minutes (this makes it easier to slice without losing a finger)
• Cut off ends then slice the squash lengthwise
• Scoop out the insides (like you would do with a pumpkin prior to carving)
• Place on parchment (skin side down), brush with a bit of olive oil (optional- I often omit the oil) and season with salt and pepper
• Bake for about 40-45 minutes until tender (baking time will vary based on squash size)
• Scoop out and enjoy!

Delicata squash - yum

Sadly it will be difficult to find more delicata squashes this season, but butternut, acorn and spaghetti squashes are still available. I have become a huge fan of spaghetti squash (a great substitute for pasta if you have a gluten sensitivity or are working to add more veggies to your diet). There are several methods for cutting, salting and roasting spaghetti squash, and I really like this one from Feasting at Home  https://www.feastingathome.com/how-to-cook-spaghetti-squash/ The recommendation is to cut the squash into rounds vs. slicing it in half lengthwise. My favorite way to serve spaghetti squash is to top it with a few meatless meatballs, sautéed mushrooms and spinach, marinara and crushed red pepper.

My go-to spaghetti squash dish

Here's to trying new things and enjoying some squash this winter! Thanks for reading. Happy Thanksgiving!