It’s that magical, abundant time of year when summer tomatoes greet the autumn squash harvest. Yes, delicata, acorn, butternut – they’re finally here! Yes, yes, by next April we’ll be struggling tiresomely to shovel one more forkful of sweet, golden squash into our mouths, but in September, squash is novel and new again!
The kaleidoscope of squash you’ll find at your local grocery store or farmers market share something in common: they can be broken down and prepared in the same way. Of course, there are variations for each, for example, acorn squash loves to be sliced into cups and filled with butter and honey before roasting in the oven. Spaghetti squash likes to be tossed with Italian flavors and stand-in for semolina noodles. For the squash beginner, however, there’s a simple approach to slicing squash for any recipe, roasts, stir-fry, or stews, and Tracy and I show you how to do it in this video from the Early Morning Farm kitchen.
Most importantly, even when it seems excessive, save the seeds! They are far from a waste, but instead, nutrient-packed gems for the taking (like these Smoked Paprika Pumpkin Seeds). It takes an extra 10 minutes at most to separate and roast the seeds for a tasty, nutrient-packed snack or topping.
NOTE: Squash have notoriously tough skin, so make sure you use a good-quality chef’s knife to make it easier on you and the squash!