WINTER SQUASH - building your Pantry

In the dark and often gray winters in Portland, Oregon, we bring the bright sunshine indoors with our winter squash displayed on the counter. (They can last up to six months that way if kept in a dark cool area.) Winter squash has dark yellow to deep orange flesh and a hearty rind. For me, cooked winter squash is the ultimate comfort food. It is deeply satisfying and rich in beta-carotene, with lots of easy-to-digest fiber. It also helps to regulate blood sugar and keeps us full longer.

There are exciting varieties of squash to choose from, and if you aren’t familiar, it’s best to just start experimenting to get to know them. Generally speaking, the darker the color of the flesh, the sweeter the squash will be. Most winter squash tastes really nice simply baked and topped with a little butter and salt (and perhaps some honey and cinnamon if you want it on the sweet side).

Explore some of my recipes that incorporate squash, listed below, in the Nourish Me Kitchen Book set (Volume II):

Fall Veggie Quiche, page 539

Roasted Squash Seeds, page 629

Spaghetti Squash, Page 701

Butternut Squash Mash, page 702

Delicata Squash, Page 702

Butternut Squash Soup, page 720

White Bean Primavera, page 751

Acorn Squash, page 758

Butternut Squash & Kale Enchiladas, page 763

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Want more essential health wisdom and nourishing recipes? The Nourish Me Kitchen 2-volume book has got you covered. Explore functional-medicine foundations and 300 family-friendly, body-thriving recipes by Dr. Erika Siegel here.