When you have a garden, as I do, you tend to gorge yourself on veggies that are currently in season. Where I live that means in May we start eating asparagus, then come the leafy greens and radishes and green onions, then green beans... and so on. Even if you don't garden, it's usually more economical to buy the things that are in season. Autumn here means we are eating our fill of carrots, beets, and squash; and, of course, many of us are buying pumpkins to decorate for Halloween! So let's hear about your favorite recipes for using winter squash and pumpkins --
I recently tried a recipe for "simple roasted butternut squash" that I found on allrecipes.com and it was a hit for us! allrecipes.com/recipe/simple-roasted-butte
All you need to do is peel, seed and cube a medium-size butternut squash and mince a couple of cloves of garlic and combine them in a bowl, along with a couple of tablespoons of vegetable oil and a bit of salt and pepper. Spread on a shallow baking sheet and bake at 400 degrees F (200 degrees C) for about 30 minutes.
I love roasting all sorts of veggies, it really concentrates the flavor and brings out the natural sugars -- yum!
Hope we'll see lots of ideas for using these nutritious veggies in this thread!
| Pounds lost: 11.8