Winter is definitely not my favorite season and since I’m an outdoor person that needs nature to stay sane, sometimes I loathe the cold winter months. Now that I moved back to Albuquerque, NM from I’m in for colder winters and darker days. The silver lining of winter, is SOUPS, fires, and Netflix binges.
Winter also brings winter squash! These annual fruits provide us ample opportunities to create something new, warm, and nourishing in our kitchens during the cold months.
I thought I’d share my three favorite winter squash recipes and some insight to each of these beautiful varieties.
I LOVE this winter squash. It grows on a vine and has a sweet and nutty taste, similar to pumpkin. The fleshy pulp is full of nutrients, like vitamin E, thiamine, niacin, B6, folate, pantothenic acid, and manganese…. if you’re not sure what those all do, your body does and needs them!
One simple way to eat it is to peel the skin, cut in half, scoop out seeds, and cut into chunks. Slather with a high heat oil, like avocado oil, and roast at 425 degrees for 30-40 minutes, flipping half way through. They are good enough to eat on their own with a little salt & pepper, add to salads, put into soups or stews like my chile recipe , or just as a side dish to roasted chicken or wild-caught salmon.
One of my favorite recipes with this squash is Spiced Butternut Squash Soup by Martha Stewart.
the beautiful spices this dish has is so fragrant and perfect to warm the body on cold winter days. I like to cook this soup early in the afternoon and let it simmer for a few hours so that all the flavors meld together. I also love to add a can of organic coconut cream at the very end (Trader Joe’s has the best brand) about 30-45 minutes before serving. It adds richness and a beautiful full flavor.
This squash can grow from anywhere from 18-30 inches in length and comes in a variety of shapes. Acorn squash is super nutrient-dense and promotes skin, digestive, and eye health. It’s also rich in vitamin C, which is vital to our immune system health.
My favorite way to serve this squash is mashed! It’s super easy to prepare. You simply cut in half, remove the seeds with a spoon, line a baking sheet with unbleached parchment paper, like this kind, and roast at 400 degrees for 30-40 minutes, or until a fork easily goes through the skin. Allow it to cool for about 5-10 minutes. Scoop out the flesh into a bowl. Mix with grass-fed butter (I love Kerry Gold) or coconut oil, salt and pepper. I also love to add about 1-2 tbsp of maple syrup. Serve as you would mashed potatoes! I love to pari with a grass fed steak or wild caught salmon! YUMMY!
You’ve probably seen these at the grocery store but had no clue what they were or how to cook them. This by far is the squash I cook the most. It’s super simple to slice up, roast and enjoy.
These squash is a great source of potassium, dietary fiber, contains magnesium (everyone needs this!), maganese, and vitamins C & B.
I love this recipe of mine, Roasted Delicata Squash. First you cut them length wise and scoop out the seeds. Then you cut them into half circles. Drench them (keep the skin on!) in a high heat oil like avocado or coconut oil. I love to roast them with chopped jalapeno, minced garlic, and a touch of maple syrup. Just follow my recipe and be inspired by this strange but delicious fruit!
If you are still uncertain about winter squash or want to learn more, check out this article on Serious Eats,
If you need a little guidance and inspiration for the New Year, join me in my 14 Day Detox Program, starting Monday, January 6th! Check out my blog post and find out more details! All three of these recipes are on the approved eating list and there are hundreds more recipes to be inspired by!