SQUASH: A DELCIOUS ADDITION TO ANY MEAL, GREAT AS A SOUP AND ONE OF MY FAVOURITES

One of my all time favourite foods is the winter squash; unlike summer squash these guys are harvested in the fall and can be stored and enjoyed throughout the winter months. You can find a number of varieties with each one having it’s own unique texture and taste. Some of my favourites include:

Acorn Squash

It has a mild, slightly sweet and nutty flavour
Scoop out the seeds and enjoy the fleshy inside “meat”
You can also eat the skin
When purchasing choose ones with a firm exterior, free of spots and blemishes and that feel heavy for their size
Store in a cool, dry place and they will keep for at least a month
Great baked, roasted, steamed, sautéed

Butternut Squash

It is the sweetest of the winter squash
Scoop out the seeds and enjoy the fleshy inside “meat”
When purchasing look for firm, heavy for its size ones that are free of spots and cracks
Store in a cool, dry place and they will keep for about a month
Great baked, roasted, sautéed or perfect for making puree or soup

Pumpkin

These are smaller than the bigger field variety used for decoration
They have a sweet, earthy taste
Scoop out the seeds and enjoy the fleshy inside “meat”
When purchasing choose a variety specifically for eating
Store in a cool, dry place
Great baked, roasted, sautéed or perfect for puree and soup

Spaghetti Squash

It has a tender, chewy texture with a mild taste
Scrape out the seeds and enjoy the fleshy inside “meat/strands”
When purchasing choose ones with a firmer shell, heavy for its size and free of spots, blemishes
Store in a cool dry place for up to one month
Great roasted or steamed, scrape out the strands and enjoy on it's own or topped with a great pesto or your favourite fresh herbs and spices

TRY THIS GREAT SQUASH SOUP

2 butternut squash (you can choose acorn or pumpkin or a combination)

3 onions, chopped

1 head garlic

Olive oil

1 tbsp. curry powder, mild

2 tins organic chicken or vegetable broth (found in natural foods section of grocery store)

1 tbsp. fresh ginger, chopped

1-2 tbsps. Maple syrup

Preheat oven to 350

Wash squash and pierce twice. Place both squash whole, in a large baking dish or baking sheet. Bake at 350o for one hour or until well done. In the same oven, take one head of garlic, slice small amount off top and drizzle with 1 tsp. olive oil. Wrap in foil and place next to squash.

When well-done, let squash cool, then cut lengthwise and scoop out seeds and discard. Scoop out the squash and place in large pot.

In frying pan, add 2 tsps. olive oil and sauté onions until quite golden and soft. Add curry powder and ginger, and blend for 1 minute. Add chicken broth and squash. Squeeze garlic from its skin and add to squash mixture. Mix well and simmer for 5 mins to blend flavours.

In small batches, blend in blender until creamy smooth. Add more broth or a little water if needed. Put back into pot and reheat on low heat – add maple syrup to taste.

Serve with crusty bread. Freezes well.

Serves 6 to 8

Sending A Wish Your Way For A Well BALANCED Day

Jenny