Good morning! It is truly amazing how seasonality changes the tastes and flavors of what you want to eat. The local farmers are producing a ton of fall fruits and veggies, and now that it’s October, I’m ready to start cooking winter squash.
Family Farm Fresh
Family Farm Fresh is a co-op of Indiana farmers. This week Green Bean has lots of different organic produce coming from their farms—green cabbage, sweet potatoes, pie pumpkins—everything that screams fall! When it comes to winter squash, they have butternut and spaghetti squash ready to make their debut in your kitchen.
Making My Favorite Butternut Squash Soup
One of my favorite winter squashes is butternut. This weekend I am preparing it the way I love best—as a soup! It is a perfect combination of fall flavors like cinnamon, nutmeg, and cream. It’s easy to make, and if you make a big batch of it, it freezes and reheats well.
There is a unique shortcut in my recipe that allows you to have this soup ready to go in 30 minutes. I prep the butternut squash ahead of time by roasting it whole in the oven until it is cooked through (about an hour). Whole, roasted butternut squash makes it easy to cut into, scoop out the flesh, and drop it into your soup. If you aren’t using the roasted butternut right away, it can be stored in the fridge for a week or in the freezer for 6 months. This shortcut allows you to prep the butternut when you have extra time and make a tasty, fall soup when you are short on time.
Food Hack: Steam an Acorn Squash in 7 Minutes!
Shortcuts when it comes to winter squash are invaluable! Most winter squash takes 45 minutes to an hour to cook, and a lot of us don’t have that time. Here is a time-saving hack that steams acorn squash in 7 minutes. All it takes is a bowl of water and a microwave, and you can have acorn squash ready to eat in 10 quick minutes from start to finish!
Creamy Pesto and Spinach Stuffed Spaghetti Squash
Spaghetti squash is a popular winter squash, especially for those who are following a low-carb lifestyle or are gluten free. This winter squash, when cooked, comes out in strands that look like spaghetti, hence the name. It’s a perfect substitute for spaghetti that cuts down on carbs and calories and increases the vitamins and minerals. My family loves it when I keep it simple and top it with a homemade meat sauce. But, we also love this version from Lorie at Lemons + Zest: Creamy Pesto and Spinach Stuffed Spaghetti Squash. Ooey and gooey with cheese and a burst of pesto flavor. This is perfect fall, comfort food!
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth