10 ways to eat squash
Here are 10 autumn squash—butternut, acorn and spaghetti—dishes that are so delicious, you'll forget they're good for youBy Victoria Walsh
Buy squash that is firm when pressed without any soft spots. Store in a cool dry place or in the crisper.
Spicy Cinnamon Squash
Cut acorn squash into wedges, removing pulp. Drizzle with olive oil. Sprinkle with cinnamon and cayenne. Roast until tender.
Squash "Baked Potato Skins"
Cut butternut squash into large even-sized rounds or wedges. Lightly spray with oil. Roast until tender. Top with grated sharp cheddar cheese and sliced green onions. Continue roasting until cheese melts. Serve dolloped with low-fat sour cream.
Chop a butternut squash into small chunks. Coarsely chop a couple of shallots. Place both in a pot. Cover with chicken or vegetable broth. Bring to a boil. Reduce heat and simmer until squash is tender. Purée until smooth. Thin with more broth, if needed. Taste and season with fresh chopped tarragon, salt and pepper.
Squash Potato Salad
Steam cubes of squash. Let cool completely. Whisk plain yogourt with smoked paprika, salt and pepper. Toss with squash along with some thinly sliced green onion and chopped parsley.
Quinoa-Stuffed Acorn Squash
Cut acorn squash in half. Scoop out pulpy centres. Roast until almost tender. Fill with cooked quinoa that's been tossed with low-fat vinaigrette, feta, tomatoes and chopped herbs. Cover with foil and continue roasting until filling is warm and squash is tender.
Spagetti Squash Pasta
Steam or microwave spaghetti squash until cooked. Serve as a substitute for pasta by topping with homemade tomato or pesto sauce, sautéed veggies and cheese.
Cut butternut squash into French-fry sized pieces. Lightly toss in oil. Sprinkle with cumin and chili powder. Roast until tender. Serve alongside roast chicken.
Spiced Squash "Pumpkin" Pie
Roast butternut squash cubes until tender. Purée in a food processor until very smooth. Use in place of canned pumpkin in a pumpkin pie recipe for a fresh alternative. Bake as directed in recipe.
Warm Spinach and Squash Chevre Salad
Roast lightly-oiled cubes of squash. When tender, toss with spinach allowing it to wilt. (Spinach is at its healthiest when wilted.) Drizzle with low-fat vinaigrette and sprinkle with toasted almonds and crumbled goat cheese.
Fusilli with Creamy Butternut Squash Sauce and Mushrooms
Cook butternut squash cubes in a mixture of water and chicken broth until tender. Purée, then thin with a little milk. Stir in freshly grated Parmigiano Reggiano, chopped chives and freshly ground black pepper. Toss with cooked fusilli or penne whole-wheat pasta along with sauteed shiitake and oyster mushrooms.
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Web exclusive, September 2011