seasonal squash

While squash is a delicious, savory and versatile vegetable, did you know that it also has tremendous health benefits?

› Photos and Recipes by Robin

Fannon

Packed with significant amounts of vitamins A, B6, C and E and loaded with minerals like potassium, magnesium, manganese and calcium, the health benefits of squash are plenty. Wrap this all up in a pretty, antioxidant-filled package and tie it with a bow of fiber, folate and carotenoids and you truly have one of nature’s greatest gifts. Here are three simple and delicious recipes each using a di erent type of winter squash—may they have a strong supporting role on your fall menus this year.

Butternut Squash Soup

2 tablespoons unsalted butter

1 onion chopped

1 large stalk of celery chopped

1 large carrot chopped

2 medium potato, peeled and cubed

1 (32oz) container of chicken stock (for a vegan version use vegetable stock)

1 medium butternut squash - cut in half, seasoned and roasted optional garnishes for serving: sour cream, fresh sage, toasted pecans or croutons.

Preheat oven to 400°F. › Half the squash lengthwise, drizzle with olive oil, season with salt and pepper and roast face down until soft. › Scoop out the flesh, and set aside. › Sauté vegetables in butter until translucent; add squash and broth, and bring to a boil. › Reduce to simmer and cook for at least 1 hour. › Carefully purée in batches in a blender or food processor, adding broth of needed. › Warm puréed soup, and garnish as desired.

Cinnamon Spiced Roasted Acorn Squash

1 medium acorn squash, seeded and sliced into 3/4-inch thick slices

3 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg sea salt and pepper to taste rsvprobin.com

Preheat oven to 400°F. › Line a baking sheet with parchment paper. › Combine all ingredients, and coat squash slices evenly. › Arrange on baking sheet, and roast for 20 minutes.

Robin Fannon is a New York culinary school trained-chef and a successful party planner with decades of experience. You can visit her popular blog at rsvprobin.com for healthy recipes, party tips and lifestyle articles. Or check her out on Facebook or Instagram.

Spaghetti Squash with Butter, Toasted Pecans and Sage

1 spaghetti squash, halved lengthwise, seeded, drizzled with olive oil, season with salt and pepper.

1⁄4 cup toasted pecans (lightly toasted or sautéed to bring out flavor and natural oils)

2 tablespoon chopped sage

1 tablespoon of unsalted butter salt and pepper to taste

Parmesan cheese (optional)

Roast spaghetti squash face down until soft. › Scrape out flesh of the roasted squash with a fork into a bowl, reserving the shells. › Combine squash, butter, sage and pecans, and mix well. › Scoop this mixture back into the reserved squash shells. › Garnish with Parmesan cheese, if desired.