It’s the dead of winter and you might think that there are not many local, fresh fruits and vegetables to choose from during this time of year. But think again! There are so many winter produce that grows abundantly during this time of year. Squashes, including acorn, butternut, and kabocha, are at its peak during this season.
Whether you roast, steam, sautee, or bake them, squashes add flavor and heartiness to a meal. Butternut squash and acorn squash seem to be among the more popular of the winter squashes. However, there is a great selection of other amazing squashes to try from like kabocha. Read this Winter Squash 101 guide to learn about the three most popular types of winter squash.
Squashes might look tough on the outside, but they revel beautiful, tender, and nutritious flesh underneath their tough exterior. Prepare them well and you can receive many of their nutritional benefits.
Here are our favorite recipes to make with squash this winter:
I know people often associate comfort foods with unhealthy ingredients; meals that leave you feeling bloated, sluggish, and like you’ve swallowed an anvil. The sort of comfort food I’m talking about is more nutritious than that but still gives you the fuzzies when you need them most. When the January blues hit next year, you will thank me for this recipe. It’s wonderfully hearty, and it hits the right spot on rainy days when there isn’t much to get excited about. Turn on the oven and switch on the fairy lights… it’s time to get cozy!
Here’s a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. In Native American mythology, squash, corn, and beans are known as the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you bake your pumpkin or squash a day ahead, the stew will come together in a snap. And if you’re not accustomed to dealing with winter squash, or don’t have the time, see the shortcut following the recipe.