Technically a fruit, and just as healthy, colourful squash
abound at this time of year; and I love the sight of carved
pumpkins decorating garden walls, house porches and windows.
Lit up for the spooky night and eagerly sought out by trick
or treaters.. One of the greatest treats for your body
though is in cooking this most nutritious, colourful food
and benefitting from the super-high levels of beta carotene,
along with vitamin C, minerals and fibre it contains.
Don’t be scared – no need to wrestle a super-sized
pumpkin into your oven; look out for the smaller squash like
the green/yellow acorn squash or the small bright orange
onion squash. All you need is a sharp knife (to get through
the skin..!) and a bit of time to roast or steam it. The
best squash I ate was on a chilly Autumn holiday in Vermont
where it was split in half, filled with butter and maple
syrup and roasted in the oven until soft and super-sweet,
eaten with friends in a log cabin in front of the fire…
Often cut in half, stuffed and roasted for about an hour,
they are also really versatile once cooked in wedges or
cubes - transform into soup, eat as an accompaniment with
your roast dinner, add to risotto, stir fry and salads. They
make a great snack cubed, roasted with a little olive oil,
salt and pepper, cooked until the skin has a crispy-softness
and the bright orange flesh has a warm, creamy texture.
Equally delicious hot or cold.
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