A Taste of Autumn

The tomatoes are almost done. Preseason football starts today. I’m already anticipating autumn. As far as seasonal eating goes, it’s as exciting as spring. Even if it’s the polar opposite. Rich, heavy, warm meals. Soups. Stews. Warm spices like cinnamon, clove, nutmeg, cumin… We’ll be watching the football game on Saturday with a big bowl of chilli. (What else?) It’s supposed to rain all day, which suits me just fine. But a couple of weeks ago (and again tonight) I got a little taste of autumn, in the form of butternut squash.

I was delighted to find it at the farmer two Saturdays ago. I had never tried it until last fall, when I first discovered it there. It’s kind of strange that I had never seen it in the grocery store. It was there of course. I just hadn’t noticed it. There are a lot of things I never noticed until I started shopping farmers markets. Anyway, it’s now one of my favorite fall foods.

It tastes similar to pumpkin, but the texture is more dense like a sweet potato. If you’ve never tried it before, you should. Especially now that it’s in season. Like most winter squash, it can be prepared savory or sweet. Either way I like to cube it and roast it. My favorite savory recipe is simply olive oil, salt and pepper. Maybe some herbs or garlic to spice it up. Tonight I wanted something sweet. I squeezed some lime over it, then tossed it in butter and a little vanilla infused sugar and sprinkled a bit of salt and pepper over it. Then I roasted it in a 400 degree oven for about 45 minutes. I served it with chicken legs, which I roasted simultaneously in the oven with the squash, steamed broccoli (a little bit of water, covered in the microwave for about 4 minutes) and leftover beans (soaked over night, then cooked for two hours in water, onions, garlic and thyme). Very economical and nutrient dense. Simple. Delicious.

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About Michele
Wife and Mom of three girls doing her best to lead the family into a healthier lifestyle and evolve gracefully.

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