Maybe one of the most over looked superfoods out there, winter squash. Chalked full of beta carotene, vitamin C, potassium, manganese and high in fiber. Another good fact about squash is that in order to absorb most of the nutrients out of it you need a little bit a fat, because of them being fat soluble. It is true fat is good for you, just with like so many things it should be enjoyed, in moderation, but still enjoyed.
This lil guy to our left is an acorn squash, with a delicious sweet butter taste to it and it is amazing roasted. To balance it out I filled it with a hearty saged beef quinoa pilaf and roasted it until it melts in your mouth. To serve it I like to place the ends that I cut off, because I think squashes wearing hats are cute. I then let my guests eat out of the convenient bowl made out of its own skin, or those who are more adventurous just eat the whole thing. Just a little extra fiber, and a bit of extra work for the jaws but no harm.
I feel squashes don’t get their justice because people are afraid of them. Thinking that they will be too much work. If they are too hard to cut, par bake them until you can easily, and safely get a knife into them. If you can’t stand peeling them, don’t. The skin is edible, just some times tough. If it is find ways around it. Make it intently there, like this recipe. Or bake and scoop. Everyone, go out and explore a new squash or enjoy one again. I recommend acorn squash or red kabocha, two of my all time favorite.