Wednesday, May 5, 2010

More Squashiness

After my post yesterday, I was thinking that the squash info was a little limited.

One recipe, one style.

But squash is a little more versatile than that, so I wanted to toss out a few more ideas!

I have a massive sweet tooth - so that dish from yesterday leaned towards a sweet dish. But what if you prefer savory? No problem!

Instead of syrup and spices, you can add some savory flavors!

Try onion, garlic, cumin, ginger, or cayenne! Or add some chives and black beans! (Ok, you'd probably want to cook the black beans first)

A simple soup:

Cut squash in half lengthwise (no need to peel for this one!), prick with fork, then bake in oven seed-side down in a pan of water. Bake 350 degrees for 45-60 minutes, until flesh is soft. Let cool, then scoop out and throw away seeds. Scoop out flesh and put into food processor or good blender with some water or broth. Blend away for a simple butternut squash soup! Add a little sea salt and pepper for flavor if you like.

If you feel like being less healthy, blending in some low-fat cream cheese can make a special smooth soup ;-) But eat in moderation, then!

Enjoy some simple squash, warm or raw, for many health benefits!


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