There is something about fall that makes me start craving squash. While I will eat zucchini year-round, other squashes like butternut and acorn make me crave Fall weather. Eating plain roasted squash is just as good to me as some of the innovative recipes I’ll share later. Squash is one of the healthiest foods you can eat. Full of Vitamin A, Vitamin C, potassium, fiber and manganese and it is low in calories.
Squash is known for its heart healthy benefits. It is a concentrated source of omega-3, which is converted into EPA in the body. EPA is the fatty acid found in fish. If you are looking for a plant-based option of omega-3, squash is a good choice. Vitamin A, abundant in squash, is known for its role in the growth and development of the tissue that lines the lungs. This is why research probably shows that Vitamin A may protect the lungs from the damaging effects of smoking. (Source: World's Healthiest Foods)
Squash may seem a bit intimidating to cook. It tends to be large and has a tough outer skin. I’ve noticed that due to the popularity of squash, that frozen options are showing up in the freezer section of many grocery stores. Also, fresh cut-up squash is available in the prepared foods section of the grocery store.
Squash can take some time to incorporate into meals since it can take a while cook. But you can meal-prep and precook many of the recipes below to maximize ease of incorporating this tasty vegetable into meals. Also, if you are using frozen options, that will speed the process along.
But before we get to the recipes, if you would like healthy living tips and recipes for free, follow my blog on Bloglovin.
If you make any of the recipes I share, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on the recipes!
Winter Squash Pancakes with Sage and Brown Butter from Smitten Kitchen. I am always looking for ways to get more veggies into breakfast. This recipe does the trick. Since it is pancakes, they can be made ahead of time and stored in the refrigerator for at least 3 days. Then, all I do is heat them up and eat them! It is a nice break from oatmeal (although I love oatmeal). This would be the perfect time to use frozen butternut squash. Steam and mash and they are ready to be used in this recipe. Click here for the recipe.
Butternut Squash Kale and Quinoa Stew from Love & Lemons. If you’ve been reading my blog then you know I am flextarian. Three to four days a week vegetarian and then I will eat meat or fish the rest of the time. This means I am always trying new vegetarian recipes and this one screams comfort and fall. Hearty with the kale and full of protein from the quinoa. This is another way to use frozen butternut squash if you are pressed for time. Click here for the recipe
Baked Stuffed Acorn Squash from May I Have That Recipe. Stuffing squash makes an easy dinner and you can use a variety of ingredients for the stuffing. This recipe combines mushrooms, apples, cranberries, pecans and chickpea pasta. The pasta adds some bulk to the meal. If you need to add meat to this, a lean chicken breast would be perfect. This is also a recipe that you can make on the weekend and then simply reheat during the week. I love combining fruit with the vegetables to take advantage of the sweetness of squash. Click here for the recipe.
Healthy 3 Ingredient Flourless Butternut Squash Fudge Brownies from The Big Man’s World. Squash for dessert? I actually can’t wait to try this recipe. It calls for squash puree which made me start thinking that pumpkin would also work for this recipe. I love that it is flourless so it is a perfect option for gluten-free lifestyles. Click here for the recipe.
Butternut Squash Chili with Beef and Beans from Julia’s Album. I started feeling bad that most of the above are meatless options. While I love trying new vegetarian recipes, I know some people reading this will want to eat meat! No worries. Here is a chili with beef and beans. Chili is a great recipe to make in the slow cooker. Put it on low and it will be done when you get home. Click here for the recipe.
I hope this post inspires you to start incorporating squash into your fall recipe routine. It is easy to use and tastes great. Let me know how you incorporate squash into your routine. Follow my blog on Bloglovin.