Crush This Season and Try Some Squash
Looking for a delicious and nutritious side dish? Try squash, such as butternut, pumpkin, spaghetti, acorn or Hubbard.
Squash provides a variety of vitamins and minerals, including iron, folate, potassium and vitamin C. Plus, the bright orange or yellow color is your clue that it is filled with the antioxidant beta-carotene, a form of vitamin A that is helpful for protecting vision.
Here’s your cheat sheet for preparing squash:
- Peeled and cubed butternut or Hubbard squash can be drizzled with olive oil and roasted in the oven at 400°F for about 30 to 40 minutes. Use the cubes as a side dish, atop salad, or as the start of a delicious squash soup recipe.
- When cooking pumpkin, use the smaller varieties, which have a sweeter flavor compared to the large carving Halloween pumpkins. Boil the flesh for a delicious pumpkin mash. Sprinkle with cinnamon.
- Spaghetti squash is the most unique variety. After roasting it for about 40 minutes, use a fork to tease out the spaghetti-like strands, and serve similar to pasta, topped with marinara, pesto, or olive oil and garlic. Bonus: It’s just 40 calories per cup versus 235 calories for a cup of pasta.
- Try roasted acorn squash with the finest drizzle of pure maple syrup, paired with pecans or walnuts.
- Don’t forget to save the seeds. After you clean out your squash, rinse and dry the seeds, then roast in the oven at 350°F until slightly tanned (timing will vary based on the size of the seeds).