Did you know that squash is high in anti-oxidants such as Vitamin A and Vitamin C and is also rich in plenty of other important micronutrients such as potassium, manganese, folate, magnesium as well as Vitamins E and B?
Of course different varieties of squash vary in terms of how much of each nutrient is contained that fleshy goodness but the important thing to note is that they are all extremely nutritious.
And if you live in the United States, squash is in season right now which makes it a budget-friendly way to incorporate vegetables into your daily nourishment. While cooking times vary, my super simple method for baking squash is essentially the same:
Step 1: Preheat oven to 350 degrees.
Step 2: Cut squash in half.
Step 3: Scoop out seeds with a metal spoon. (optional: save seeds for later to bake as a snack)
Step 4: Fill a square or rectangle glass baking dish with 1/4″ – 1/2″ of water so that it stays moist and doesn’t burn.
Step 5: Place squash in dish flesh-side down.
Step 6: Bake until you can press down on the skin and it caves in.
Step 7: Remove from the oven, flip over and let cool.
Step 8: Once cooled enough to handle, use a fork or spoon to scrape flesh into a bowl and toss or compost the remaining skin.
Now that we all know how easy it is to cook squash, here are my favorite squash varieties and some recipes that I’d highly recommend!