5 ways to cook squash…

EVEN WHEN YOU DON'T KNOW WHAT IT IS!! ;)

That's often the case for me when I go to the farmer's market... some cute little Hispanic lady starts talking to me about her wonderful squash and how yummy it is when just cooked in a little water and how she's eaten it for weeks because she loves it so much... and then I just can't help but buy it. Even if I have no idea what kind of squash it is.

I think this is a very large banana squash... I think.

But squash can be cooked and enjoyed many different ways with very little fear of doing it wrong. Here are a few different ways I've cooked and used squash over the last few months!

Cut in half, coat with coconut oil, place on a sheet with some water, roast at 375 for 30 min!

pumpkin waffles1

Peel off skin and puree! Use for pumpkin waffles or a carb-dense protein smoothie

pumpkin waffles-9

Cook on low in with a little water for 4 hours

crockpot squash

Eat with some butter and honey!

acorn squash

Toss in fat and roast at 350° for 30 min, stirring halfway through

roasted vegetables2

Enjoy as a side or grab-n-go snack! Try adding some herbs for a savory side dish like this one

pumpkin waffles-12

Slice and roast in the oven for 1 hour at 350° F. For a deeper flavor, dollop with butter or ghee before roasting

spaghetti squash

Shred and toss with butter and basil! You can even add some homemade marinara sauce for a light "spaghetti"

spaghetti squash1

Chop into 1/2 inch cubes and fry in any natural fat over medium heat, until soft.

skillet squash

Get CREATIVE!! I love adding roasted squash to my veggie or meat soups for added texture and taste!

roasted veggie soup

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