This week I want to focus on something seasonal! SQUASH! Right now you can find just about every variety of winter squash anywhere. The price can’t be beat (mine was less $1.50 each) and one large winter squash can feed a whole family with leftovers. I love all kinds of squash and the cooking/baking possibilities are endless. This time of year I really enjoy roasting them but you can also put them in soups/stews instead of potatoes. Because I love squash so much don’t be surprised if you see another squash recipe soon!
Acorn Squash is one of the most popular of all winter squashes, it is named for its shape (also known as a Danish squash). Its flesh is yellowish, sweet-tasting and somewhat dry. Winter squash is a tasty source of fiber, potassium, niacin, iron and a superior source of Beta carotene which our bodies convert to Vitamin A. However I must note that if you are on the Cellular Healing Diet you should eat winter squash sparingly as it is also a complex carbohydrate.
Acorn Squash Puree ( I used Organic Carnival variety)
To Prepare:
Halve, seed and arrange cut side sown in a baking dish. Add water till the squash is covered about half way. Bake at 375 degrees for 30-45 mins depending on size. I like feel it, as it should feel like a softball, or you can fork it and the fork should go through. Do not let it get too mushy or it will be hard to scoop!
Let it cool and scoop out all the flesh, placing it in a dish.
Then add to a food processor (can use hand mixer if don’t have processor). While mixing add herb butter, organic sea salt and about splash of raw/whole organic milk. Best to put in while still a bit warm so butter will melt into it! Serve finishing it off with a little creme fresh. This is a great side dish and its sweetness is something no kid can refuse (or baby for that matter). Best served with chicken or a white fish.
I know you may be asking wait how much salt and butter should I add. This is up to you… it depends on the size of the squash and your taste. Start with a tablespoon at a time. (for the squash pictured I added about 2 pinches of sea salt and 4 tablespoons of butter)
It is so easy and once go for it you will see that it is a great accompaniment for any meal this fall or winter. (Even great as a bowl for chili!)
