“What The Veg” is a monthly series on the blog about a vegetable. I highlight some facts about the featured veggie and then share a few of my favorite ways to prepare it. This month, I am featuring squash. With fall upon us, squashes are available everywhere and there are so many fun and delicious varieties – 5 to be exact! They contain several nutrients such as vitamin A, vitamin C, dietary fiber, niacin, folic acid, and iron. Like all plant products, squashes are free of cholesterol, making this a very healthy food.
When it comes to squashes, I have my go-to preparations, and with so many different varieties, there are lots of ways to serve them up so you can enjoy the bounty of the season without getting bored. Read on below!
This is such an easy and elegant way to serve any type of squash – from acorn to delicata. It makes a beautiful main course or hearty side.
Vegan Bacon, Mushroom, and Hazelnut Stuffed Delicata Squash
1 small Delicata squash
3 oz tempeh bacon, chopped
4 ounces mushrooms, cleaned, de-stemmed and sliced
½ large yellow onion, chopped
2 cloves garlic, minced
¼ cup hazelnuts
3 tablespoons olive oil, divided
Salt and pepper, to taste
- Preheat the oven to 375 degrees.
- Slice the squash in half. Scoop out the seeds. Drizzle with olive oil. Season with salt and pepper. Place on a plate, squash side down and microwave for 10 minutes.
- Allow to cool and scoop out the flesh.
- Heat the remaining 2 tablespoons of olive oil in a medium sauté pan. Saute the onion and garlic for approximately 4 minutes over medium high heat until golden and softened.
- Add mushrooms and sauté another 2 minutes.
- Add in the bacon and cook another 2 minutes. Stir in the squash flesh.
- Toast hazelnuts in a small sauté pan over medium heat. Shake every couple minutes for about 5 minutes until lightly toasted. Allow to cool. Chop and add to mushroom squash mixture.
- Scoop mixture into squash halves.
- Bake at 375 degrees for 20 minutes.
Roasting and cubing squash make a great addition to salads. Try this fall harvest salad.
Fall Harvest Salad
1/2 cup roasted butternut squash, cubed
2 handfuls baby kale
2 tablespoons smoked almonds, chopped
1/2 persimmon, finely sliced
Place kale on a plate and top with the squash, persimmons and almonds. Drizzle with your favorite dressing.
Squashes make lovely soups this time of year. This Vegan Chipotle Butternut Squash Soup from ieatgrass is a new twist on an old favorite.
How do you like to eat squash? Share in the comments below. For more in the What The Veg? series, try: