Does this not look beautiful? Have you bought any squashes yet?

Although they are decorative and look festive on my kitchen table, I love using them in recipes. They can be tricky to cut, but the outer layer of butternut and smooth edged squash can easily be removed with a vegetable peeler. Then, it’s a breeze to cut it unto cubes or sliced into crescent shapes before roasting them. Some of the other squashes with the harder skins can be difficult to cut. It’s easier to cut the squash in half, scoop out the seeds and roast it cut side down.

There are also many varieties – Red Kuri, Sweet Dumpling, have you seen Delicata yet?

So many possibilities to do with squash – use it in your soups, roast with a little bit of olive oil and fresh rosemary or add it to your different vegetable or rice salads…mmmmm. I’m sure I’ll be posting some new recipes soon!

What’s your favorite way to enjoy squash, and which one do you use most?
As always, I’d love to hear from you and encourage you to share your ideas!

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