With our fall harvest season upon us, it’s time to enjoy its nutritious bounty of squash. I love squash – even for breakfast! I put zucchini in strata, omelets and quiche. We also eat a lot of butternut squash which I usually roast in the oven or on the grill.
Squash are versatile vegetables, packed with antioxidants, fiber, vitamins A and C, and carotenoids, that make a satisfying seasonal side dish to any meal. They are so easy to bake in a hot oven with a little oil and salt & pepper. Cook them up and enjoy the harvest!
Here are some of my favorite tips for squash
- Wash, cut and seed before cooking.
- If you are having a difficult time cutting through a thick squash, try cutting the top off and then microwave the rest of it for 2 minutes. It will become soft enough to finish cutting.
- Try cutting squash using a heavy serrated knife.
Don’t eat squash just in the fall
Enjoy squash all year-long by buying it pre-cubed from the freezer section. I put it in soups, stews, pasta, and quiche.
Now that you’re inspired to get going, follow these links to make some squash.
Resources that will get you cookin’
Easy squash cooking methods
Squash can improve your health
Great squash recipes