I’ve highlighted pumpkins, I’ve highlighted apples. Fall food is just so comforting and warm and delicious that I can’t get enough. This week, it’s squash. Squash has been filling up the produce section of our grocery store and the tables at the farmer’s market. I never ate squash much growing up, but I really really like it and it tends to be cheap (and I’ve got about a million butternut squash recipes I want to test this fall and winter). We picked up our first delicata squash at the market yesterday and I’m really looking forward to trying it.
The Kitchn featured 5 tips for choosing winter squash. Perhaps I should’ve read it sooner, the acorn squash we bought from the farmer’s market yesterday was really hard–but nothing 40 minutes in the oven couldn’t fix.
From Cheap Healthy Good, Winter Squash 101, plus 18 recipes. CHG always has such great recipe collections and its good to know there’s a lot of options for squash, because I suspect we’ll be eating it all winter long.
I suppose it’s still possible to have zucchini lying around, though I’m pretty tired of it by now. If you don’t want to eat anymore, you could always use it to fend off bears.
The Pumpkin, Squash or Cushaw Bake on Fat Free Vegan looks mighty tasty…I might need to try that one out soon. Plus, I just learned what a cushaw is.
Unfortunately, I couldn’t avoid posting a few more pumpkin recipes. I’m still unimpressed with pumpkin this season (who knew I overdid it so much last year?), but I know I’m in the blogger minority on that.
If you’re running short on pumpkin inspiration, you’re clearly not reading many healthy living blogs. But if that’s the case, check out Endless Simmer’s contribution to the Huffington Post: 100 Ways to Cook a Pumpkin. If you don’t like any of those, check out Planet Green’s 11 Ways to Use a Pumpkin.
In case you missed it, the new record for the world’s largest pumpkin is 1,810 pounds. That’s a lot of pumpkin pie.
And, on an unrelated note:
What’s your favorite squash recipe?