Why is Squash so great?
- It's a great storage crop. Decorate with them for the holidays, then, when you are ready, eat it.
- Eating them helps to combat the winter blues.
What are the health benefits of eating Squash?
- Anti-oxidant, which means it fights free radicals that speed aging
- Anti-inflammatory, which means that it fights inflammation in the body that can lead to things like autoimmune disorders
- Promotes optimal health by preventing cancer
- Blood sugar regulation, which means it can stabilize blood sugar and prevent Type II diabetes
What are the best ways to eat Squash?
- In soup
- Mashed
- Roasted and stuffed with grains and veggies
- Roasted and topped with butter and a little maple syrup
- Braised
Braised and Glazed Butternut Squash
Recipe from How to Cook Everything by Mark Bittman
Makes: 4 servings
Time: 30 minutes
This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.
1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.
Makes: 4 servings
Time: 30 minutes
This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
- 1/4 cup vegetable stock or water
- Salt and freshly ground black pepper
- Chopped parsley leaves for garnish
1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.
18 Awesome Butternut Squash Recipes
What is your favorite way to eat squash?
Why do you choose to eat it?
Which variety have you gotten at the Northside Farmers Market that you love?
Let us know in the comments below.
Why do you choose to eat it?
Which variety have you gotten at the Northside Farmers Market that you love?
Let us know in the comments below.
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