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Summer vegetables get all the glory, but there’s beauty in Autumn’s bounty, too. Fall squash comes into season and its riot of shapes, colors and textures is only rivaled by the myriad of flavors.
Across the board, autumnal squash is a good source of vitamins A and C, looks beautiful decorating a table and the flavors range from sweet and nutty to earthy and savory. You can actually eat the skin of kabocha and delicata squash and whether steamed, roasted or baked, squash makes a fantastic Thanksgiving main course that is easy to keep gluten-free, vegan and kosher. Not to mention utterly craveable any time of year!
Here are a few of our favorite places to start your culinary squash journey!
Spaghetti Squash with Spinach and Ricotta -- You’ve never seen a squash casserole like this. Creamy and loaded with spinach, ricotta and tender spaghetti squash, it’s similar to baked spaghetti with fewer carbs and all of the cheesy goodness.
Penne and Roasted Squash with Pumpkin Seed Pesto - This take on squash uses the flesh and the seeds. Toasted pumpkin seeds become a pesto with chili, orange zest and parsley. A healthy handful of Parmesan cheese takes this pasta dish over the top and onto your best china for an elegant soiree.
Jane Leeves’ Roasted Butternut Squash and Sweet Potato with Arugula and Balsamic -- The lighter side of squash is no less delicious. This squash is served with creamy roasted sweet potato, peppery arugula and a drizzle of tangy balsamic vinegar. It’s the perfect counterpart to any rich holiday meal.
Pork Stew with Ancho Chiles and Squash -- This savory stew is chock full of spices like coriander, cumin and fennel that complement the butternut squash’s naturally sweet taste. Serve it with pickled onions, cilantro and extra spoons because everyone will be digging into the pot for leftovers.