Add a variety of squash to your fall diet
Butternut, acorn and pumpkin. With cooler weather just around the corner it’s time to start harvesting these fall favorites. Think of winter squash as the MVP of the vegetable world. They are inexpensive, easy to store, wonderfully easy to prepare, and pretty enough to double as a table decoration!
The bright yellow and orange flesh is packed with Vitamin A, Vitamin C and fiber. The outside though, is extremely hard and can be challenging to cut through. To make the squash easier to cut, pierce the skin in a few spots with a sharp knife, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before cutting in half. Use a sharp knife and cut through the stem end to the pointed end or blossom end. Use a spoon to scrape out the seeds and remove the fibers.
Butternut squash, acorn squash and pumpkin can all be used interchangeably in recipes and are found in soups, stews or as side dishes. The type of recipe you choose will determine the cooking method. Squash can be steamed, boiled, baked or cooked in the microwave.
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