Here’s a quick primer on winter squash just in time for all those AWESOME #holidayrecipes. What is your favorite winter squash?
Winter squash is harvested during the fall and winter months. They come in many varieties and often have thick, hefty rinds and a sturdy appearance. Winter squash has a wonderfully long shelf life and it can be stored in a cool, dry place for months.
Winter squash is low in calories and and fiber, vitamins, minerals, and antioxidants.
Three common winter squash varieties found in most supermarkets include acorn squash, butternut squash and spaghetti squash.
Here are some of quick kitchen tips for choosing the right squash and how to prepare it.
Acorn squash has a distinct acorn-like shape and has a mild, buttery-sweet flavor. Choose acorn squash with a dull dark green color, firm rind and smooth exterior. The variety is packed with nutrients, and is high in vitamin C, thiamine and magnesium.
Acorn squash can be roasted, sautéed, made into soups or even baked into pies.
Butternut squash has a bell shape and a sweet, nutty flavor. Choose butternut squash that has a tan-yellow rind. This variety is high in vitamin A, vitamin C and magnesium.
Tip: To make butternut squash easier to maneuver, cut the neck and work with the two halves separately. Butternut squash lends itself to both savory and sweet recipes.
Spaghetti squash has an oblong shape and mild flavor. The subtle flavor of spaghetti squash lens itself to absorbing the flavors of sauces and herbs, making it a perfect low carb substitute for pastas. The fruit is a good source of vitamin C, manganese and vitamin B-6.
Cut the squash in half lengthwise, scoop out the seeds, bake at 400 degrees for an hour and then add black beans, Mexican cheese, and some good salsa for a yummy low fat, high fiber burrito bowl!
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