Squash–In The Spotlight For Fall
It’s definitely time to visit your local farmers market, if you haven’t already been a frequent visitor.
The markets are brimming with the best of the fall harvest and one of my favorites is butternut squash. I’m fortunate to have received a few fresh picks from my mom’s garden in rural Wisconsin. You can identify butternut by it’s light creamy tan exterior color, characteristic hourglass shape and rich golden-orange interior. This fall favorite it filled with nutrients,such as beta carotene and is a good source of fiber.
Last night I cut the squash into eight chunks, removed the seeds and roasted the pieces at 375 degrees for about 45 minutes with a sprinkle of salt & pepper an drizzle of olive oil. We enjoyed it as a side dish with chicken spaghetti meal. Leftover pieces were refrigerated for today’s soup:
2 tbsp. olive oil
¾ c onion, chopped
¼ c. red pepper, chopped
¼ c. green pepper, chopped
2 tsp cumin (more if you like it)
1 ½ t. fresh minced garlic
¼ t. white pepper
2 (14oz .) cans low sodium chicken broth (or homemade – if you have it)
2 c. cooked or make squash
¼ c. half & half (optional)
Hot pepper sauce to taste.
Brown onion and garlic in olive oil. Add red and green pepper and lightly sauté. Add remaining ingredients and heat. Your’re the cook – adjust seasonings as needed –
Just before serving add the optional half & half and heat to serving temperature (do not boil.) Sprinkle the desired amount of hot pepper sauce.
Serve with a slice of seasonal fresh local apples–We’re enjoying “honey crisp” in Minnesota right now!
To Your Health,
Ruth
Tags: Butternut Squash, fall harvest, Fall recipes, healthy cooking, squash