It’s fall. In the food world this means everything suddenly gets flavored with pumpkin. Pumpkin lattes, pumpkin soup, pumpkin bread, pumpkin pie, pumpkin yogurt and ice cream. I love pumpkin, but pumpkin is also a type of squash. And honestly, I love squash more. Don’t you?
The beauty behind this veggie is that it tastes delicious, can take on multiple flavor profiles, and is filled with antioxidants, anti-inflammatory properties, and easily adapts to sweet or savory.
There are so many types to choose from, too, whether you’re into kabocha (pronounced kah-BOH-chah) because you just love saying it out loud, delicata because of its delicate and sweet nature, butternut because you’re a traditionalist, or spaghetti squash because you’re G-free but love a mean pasta.
Whichever one is your favorite, I’ve got your covered with recipe ideas.
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