This article appears in the October issue of http://www.healthylivingmagazines.com
Warm, golden winter squash is a staple on menus this time of year and it certainly plays a strong supporting role in many Thanksgiving celebrations. While it is a delicious, savory and versatile vegetable, did you know that it also has tremendous health benefits? Packed with significant amounts of Vitamins A, B6, C & E which are all extremely valuable for your health. The benefits keep racking up. It is also loaded with minerals like potassium, magnesium, manganese and calcium. Wrap this all up in a pretty, antioxidant filled package and tie it with a bow of fiber, folate and carotenoids, and you truly have one of nature’s greatest gifts. Here we give you three simple and delicious recipes using three variations of winter squash; Acorn, Butternut, and Spaghetti Squash. May they have a strong supporting role on your fall menus this year!
Creamy Butternut Squash Soup
Butternut Squash Soup
2 tablespoons unsalted butter
1 onion chopped
1 large stalk of celery chopped
1 large carrot chopped
2 medium potato, peeled and cubed
1 (32oz) container of chicken stock (for a vegan version use vegetable stock)
1 medium butternut squash – cut in half, seasoned and roasted
Optional garnishes for serving: sour cream, fresh sage, toasted pecans or croutons.
Directions
Preheat oven to 400 degrees
Half the squash lengthwise, drizzle with olive oil, season with salt and pepper, roast face down until soft. Scoop out the flesh and set aside.
Saute vegetables in the butter until translucent, add squash and broth and bring to a boil, then reduce to simmer and cooked for at least 1 hour.
Carefully puree in batches in a blender or food processor, adding broth of needed.
Warm pureed soup and garnish as desired.
Stuffed Spaghetti Squash
Spaghetti Squash with Butter, Toasted Pecans and Sage
1 spaghetti squash, halved lengthwise, seeded, drizzled with olive oil, season with salt & pepper. Roast face down until soft.
1/4 cup toasted pecans (lightly toasted or sautéed to bring out their flavor and natural oils)
2 tablespoon chopped sage
1 tablespoon of unsalted butter
salt and pepper to taste
Scrape out flesh of the roasted squash with a fork into a bowl, reserving the shells
Combine the squash, butter, sage and pecans and mix well
Scoop this mixture back into the reserved squash shells
Garnish with Parmesan cheese (Optional)
Roasted Acorn Squash
Cinnamon Spiced Roasted Acorn Squash
One medium acorn squash, seeded and sliced into 3/4 inch thick slices
3 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sea Salt and Pepper to taste
Directions
Preheat oven to 400
Line a baking sheet with parchment paper
Combine all the ingredients and coat the squash slices evenly
Arrange on baking sheet and roast for 20 minutes
