Ah, Autumn is here. The heat is gone. It’s time to get back into the kitchen and fire up the oven. Autumn produces such amazing food like colorful squash like butternut, spaghetti, acorn and pumpkin. I love their sweetness and delicate texture, as well as the spices that compliment these fall flavors so well, like cinnamon, nutmeg, cumin and curry.
Squash is indigenous to the Americas and were staples for Native American tribes. Members of the gourd family, squash emerge primarily in autumn and winter, although there are several summer varieties such as zucchini and summer squash (yellow zucchini-like), that are more popular or familiar. Squash, however, may be intimidating to many people because of their hard exterior, odd shapes and long cooking times, but if you pass these over in the supermarket or at the farmers market, you are sure to miss out on a good thing.
My favorite squashes are butternut squash for a creamy, sweet soup, acorn squash for a main dish entrée (stuffed tempeh and vegetables), spaghetti squash topped with marinara sauce, kalamata olives and parmesan cheese, and of course, pumpkin pie.
To view some of my favorite fall recipes, click on the AMAZING AUTUMN RECIPE tab on this blog! If you have any other favorites, share them here!