I love winter squash. It is a nutrition powerhouse, loaded with antioxidants and beta carotene and a whole host of vitamins and minerals. Add to that the fact that the seeds can be cleaned, roasted, and used as great sources of protein, and you have one of nature’s great foods.
There is a good variety of these vegetables available in most grocery stores. The most common ones are butternut, buttercup, acorn, and Hubbard, and they are all a little different when cooked in terms of texture and color. I recommend trying different ones to find your favorites. They also keep a long time when stored in a cool, dark place, and are among the easiest foods to prepare for eating on their own, or for use in recipes.
My favorite kinds are acorn, butternut and buttercup. Their rich orange flesh is naturally sweet and delicious without any need for embellishments or added flavoring at all. It’s a cinch to bake or microwave it so that you have a wonderful accompaniment for a meal in minutes.
But there are times when recipes call for cubed squash.
There is a good variety of these vegetables available in most grocery stores. The most common ones are butternut, buttercup, acorn, and Hubbard, and they are all a little different when cooked in terms of texture and color. I recommend trying different ones to find your favorites. They also keep a long time when stored in a cool, dark place, and are among the easiest foods to prepare for eating on their own, or for use in recipes.
My favorite kinds are acorn, butternut and buttercup. Their rich orange flesh is naturally sweet and delicious without any need for embellishments or added flavoring at all. It’s a cinch to bake or microwave it so that you have a wonderful accompaniment for a meal in minutes.
But there are times when recipes call for cubed squash.
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