Fall is my favorite food season. I love the deep, buttery, rich flavors of roasted squash, soups, chilis and stews.
There’s something so comforting and grounding about the food of fall (and winter).
One of the things our bodies start to do as the weather cools is become “grounded” or “rooted” and crave more foods that literally come from the ground (i.e., root vegetables), whereas in the spring, we want to “lighten up” and “clean out” the months of hibernating, so we turn to fresh fruits and vegetables and start eating more salads.
Most of us are only familiar with a couple kinds of squash – namely pumpkin and butternut. Those are two of my go-to squashes, but there are so many others that deserve just as much attention!
One of those is delicata squash.
It has long dark green stripes and a sweet, orange/yellow flesh, and is packed with fiber and beta carotene (good for our skin, vision, and immune system).
Pumpkin and butternut squash can be a bit of a pain to cook, but delicata squash is EASY to prepare! You don’t even need to peel it 🙂
Here’s a step-by-step guide for how to cut up delicata squash. Remember to put it in your Hometown Harvest bag this week!