Squash is beautiful.
It’s luscious curves and sweet flesh beckon. Even better, this sultry beauty is good for you. Winter squash is fat and cholesterol free and low in calories but a good source of vitamin A, beta-carotene, potassium, vitamin C and fiber.
We are inundated this fall with a variety of shapes and sizes, some that I have never seen before, such as this Carnival Squash.
I have a habit of setting them on the counter so I can appreciate them for some time. Luckily, winter squash lasts quite awhile. At some point their natural luster will dull and it will be time for them to move onto their next phase.
While there are lots recipes for squash, the simplest is one of my favorites. Cut it in half, scoop out the seeds, and cut it into wedges. Lightly oil the wedges and season with salt and pepper. Roast them in a 350° until soft. I like to roast them until the skin starts to get crispy. Mmmm, crispy, sweet goodness.
Don’t forget the seeds! Rinse them well and remove as much of the attached…goo…as you can. Toss them with oil, salt, and pepper and roast at 350° until they have reached the amount of crunchy you desire. I like mine very crunchy so I wait until they’re a nice tan or light brown color. Add them to your salad for a little something extra.
If you’re already dreaming of next year’s garden, consider planting a few extra of these lovelies. You can always control how many you end up with by using the squash blossoms.