There's Nothing Like Celebrating the Coming of Fall with Fresh Squash!
*scroll to the bottom for a sqaush recipe suggestion*
Turban Squash: Great for Stuffing
Fall is the season for winter squash, a family of powerhouse vegetables that are tasty and nutritious. One cup of cooked winter squash has around 80 calories but contains over 200% of the recommended daily value (DV) of vitamin A and a third of the DV for vitamin C. The versatility of squash allows it to be the focus of the meal or a simple side dish. Stock up at your farmers' markets this fall. Stored in a cool dry place (60ºF), winter squash will keep for up to one or two months and some varieties even longer.
One of my favourites is the Kabocha which I use in Thai curries.
With a plethora of different squash varieties out there it can be difficult to choose from the various exotic shaped squash. I love to try new ones and just pick from the wild and crazy shapes and colours.
Use your imagination and incorporate some healthy squash in your meals.
Butternut Squash, Pepper, and Spinach Curry
1 small butternut squash, peeled, seeded, diced
8 oz. thin rice noodles
2 tbsp oil
1-2 cloves garlic, minced
1-2 tsp ginger, peeled and minced
2 red bell peppers, seeded and diced
1-2 serrano peppers, seeded and diced (optional)
6-8 cups (or more) fresh spinach, stems removed
1 tsp cumin seeds
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1-2 tbsp garam masala or curry powder
3 tbsp tomato paste
1-2 tbsp chile garlic sauce (optional)
zest and juice of one lime
1 can light coconut milk
some chopped cilantro
1. Fill a medium saucepan with water, and boil. Break rice noodles into medium-sized pieces and place in a bowl. Pour some of the boiling water over the noodles to cover. Set aside, let soak for 10-15 minutes. Bring rest of water back to a boil, add diced squash. Simmer for 10-15 minutes, or until squash are tender. Drain thoroughly. Drain rice noodles, run under cold water to stop cooking.
2. In a large wok, heat oil over medium-high heat. Add ginger, garlic, red pepper, and cilantro (if using), saute for a few minutes. Add squash (you may not need to use all of the squash) and spinach. Cook until spinach is nearly wilted. Push vegetables to side and add cumin, coriander, paprika, turmeric, and garam masala. Cook the spices (do not mix them with the vegetables yet) for almost a minute, then stir into vegetables. Combine the tomato paste, chile garlic sauce, and lime juice and zest in a small bowl, and then add mixture to wok. Let cook for a minute until tomato paste begins to change color. Add coconut milk, and stir everything together.
3. Lower heat, and let mixture simmer for a few minutes. Add rice noodles, a bit at a time, stirring after each addition. Once all noodles are in the pan, cook for a few more minutes to make sure noodles are cooked through. Add cilantro. Eat.
Use a squash as a bowl for soups or stews.
Inside are cannellini beans, tomato, corn, shallots, carrots, herbs and garlic - all baked inside the scouped out squash for 2 hours - cooking the squash from the inside out, and the insides of the squash are used in the stew. It was a Crown Prince squash the size of a football - when raw it was a lovely grey-blue colour on the outside.
So share your favourite squash recipes here on iFood.TV for Fall meals.