There’s More to Fall for Than Pumpkins
This time of year, it’s as though we Americans only have eyes for one thing: the pumpkin. And though I love a spooky jack-o-lantern and all the breads, muffins and pies you can make with pumpkin, there are so many other abundant, versatile, and incredibly delicious winter squash out there vying for our attention that it would be a shame not to notice…and eat…them too.
Winter squash, including popular varieties such as butternut, honeynut, delicata, acorn, spaghetti, and yes, even pumpkin, are high in antioxidants, are good for your heart, eyes, hair and skin, and balance your blood sugar. And—for those of you who know about my quest for more fiber—they’re a fantastic source. Plus, you can’t beat their shelf life--they can sit raw and uncut on the counter in room temp for about three months—and can be put into pastas, salads, soups, act as an edible bowl for a filling, served simply roasted, substituted for spaghetti, you name it. It’s such a compelling argument for buying up all the winter squash you can get your hands on right now (especially the ones at your local farmers markets).
Before we talk about all the delicious things you can do with a winter squash, let’s discuss its possibly intimidating nature. There’s a reason my dad was in charge of taking the tops off our pumpkins before we rolled up our sleeves and dug in to carve them as kids: winter squash are thick-skinned, uneven little monsters. So, I’m not going to lie to you: before you do anything, make sure you have a large, sharp knife to penetrate the force field, and practice safety by having a large, stable cutting board to work on, along with enough steady patience to show that squash who’s the boss. Then, proceed cautiously. This is all doable! Here are some strategies. (Don’t skip the sharp knife bit.)
1.) Depending on the squash, take advantage of its easiest “in”: cut along one of the grooves of an acorn squash, like they show in this article, or trim the ends off a butternut, then cut it crosswise at the mid-point, then work more easily with two smaller chunks.
2.) Use a silicon mat or a couple of wetted paper towels under your cutting board to steady it, ensuring it won’t slip out from under your squash.
3.) If you have kitchen gloves handy, use that on the hand keeping the squash steady—it allows a better grip, or wear a cut-proof glove on this hand, for obvious reasons.
And, to avoid all this completely…
4.) Consider roasting your squash whole. Timing will vary, depending on the type and size of your squash and the variability of your oven, but if you have the time, this method delivers. Poke a few holes in it first, like you would before baking a potato, to allow your squash to let out some steam so it doesn’t explode. Your knife will then slice through like butter, the seeds come out so much easier and the skin just falls off (or you can eat it!). Honestly, I’m going to try this method the next time I cook with spaghetti squash. Of all the squashes, I find that one particularly treacherous to slice into.
But let’s go back to the raw process for a second:
Once you’ve halved a raw winter squash, you will need to scrape out the seeds and the pulpy bits. I use a spoon for this job. But wait: save those seeds to roast! Roasted pumpkin seeds aren’t the only game in town: roasted seeds from any winter squash are equally delish. Follow these steps if you’re interested. It can be a bit of a chore, so I get it if you want to skip this step, but man, they are addicting! And also, really good for you, as you can learn more about here. Get on this bandwagon, I’m telling you!
OK, so let’s say you’re beyond the slicing and scraping. Now what?
A simple roast will give you caramelized, tender, amazingly flavorful squash. Maybe just start here while you get to know your winter squash varieties, so you can taste the nuances between them. To do this, brush the flesh side of each of your halves with olive oil, then sprinkle with kosher or sea salt. Turn the halves flesh side down on a sheet pan (with or without parchment paper) and roast in a 400-degree oven for 30 minutes or more, depending on your squash. You’ll know when it’s ready when you can easily insert a knife into the skin side. Let it cool for 10 minutes or so before you handle it, then simply hit it with a pat of butter and a sprinkling of finishing salt or even a dash of cinnamon. Yum!
And with a smaller winter squash, like delicata, you can hasten up the roasting process by slicing it into half-moons before roasting, like this recipe demonstrates. The flesh gets so wonderfully browned, and the skin is tender enough to eat.
Some squash have just the right shape for an edible bowl, like the acorn squash. I just experimented with stuffed acorn squash using this recipe, care of Paleo Running Momma, and the result was scrumptious. I scraped it down to the skin.
And the beauty of spaghetti squash is that its unique flesh transforms into long spaghetti-like strands when scraped with a fork, making it a wonderful alternative base for saucy recipes if you’re eating gluten free, or just looking for creative ways to get more veggies in your diet. Check out this spaghetti squash post and recipe from A Couple Cooks.
And for fun, check out this amusing and very imaginative video from Jamie Oliver on the multitudes you can do with a roasted butternut squash.
This month (and heck—next month too), I challenge you to explore the world of winter squash. Find one you’ve never worked with before and give it a go. Explore the creamy deliciousness of this amazing cool weather gem. And please share what you explore and discover in the comments below. And I’m telling you—roast those seeds for an added bonus. Happy fall and delightful eating, my Healthy-Curious friends!
Xoxo Julie