Bring on the Fall!

23 08 2012

The air has been noticeably crisp the last few mornings. Students are back to school. Fall is quickly approaching, and I am so excited. Why? Squash.

Squash, including pumpkin, is a wonderful way to use seasonal ingredients to shake up your nutrition routine. Squash is filling and it can sit in your refrigerator for quite some time while you figure out what to do with it. It’s a great way to include a heartier, more filling vegetable into your day.

Squash may seem cumbersome to deal with. Fear not! Follow this link to learn more about peeling an cutting squash:

Here are some easy ways to infuse a little taste of fall into your meals.

Add a few tablespoons of canned pumpkin puree (just puree, not pie mix) to your morning oatmeal. Get really fancy and throw in a little cinnamon, a little nutmeg, and a few pecans. Voila! Pumpkin Pie oatmeal for breakfast!

Baked squash is a super easy side dish. Wash an acorn or butternut squash. Cut it in half and discard the seeds. Rub a little olive oil on the squash flesh and sprinkle with salt and pepper. Lay squash out flesh side up on a baking pan. Roast squash in the oven at 400 degrees for 25 minutes or until the flesh is tender.




One response

23 08 2012
Brooke N-S

I am so with you!!! Love squash in chili, too.

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