October is the best month of the year. Not only do I get to celebrate my birthday, watch the Major League Baseball fall classic extravaganza, bask in the crisp October weather. I also with much delight get to cook and enjoy the world of squashes.
I love me a good squash. Boiled with butter, spiced roasted, puréed, in soup, creamed, candied, baked in pies. Squashes are the hearth of fall, they represent the change of season and the long hard work of our farmers. The squash season is long and arduous. In order to grow one, one must plant them in early spring and allow them to receive ton of sun, God providing of course.
Many a recipes will surface on the internet, cooking shows or even your grandma’s recipe Rolodex for your favourite dishes, including the much dreaded Pumpkin Spiced Latte (YUCK!) (no wait double YUCK!). One of my favourite squash is the spaghetti squash. I love how it flakes into strings and can be moulded in any shape and flavoured deliciously since it has a very light and delicate taste. My other best squash is the butternut squash. It roasts really well and makes a great purée and soup, and how can I forget the vast realm of zucchinis? I have some squashes here, right now and I’m going to start cooking some for this evening.
What’s a squash recipe you love?
- Butternut Squash Soup (glutenfree10itemsorless.wordpress.com)
- Fall into squash (toledoblade.com)
- How to Peel and Slice a Butternut Squash (simplystated.realsimple.com)
- Spaghetti Squash-Those-Calories Beef Lasagna (afreespiritedgirl.wordpress.com)