With the shifting of seasons, typically our cravings change as well. In the Fall the body starts to look more for "grounding" foods like root vegetables that makes us feel warm. As days get warmer in the spring we look for more hydrating veg such as lettuce. A Fall favourite is Winter squash with the orange flesh typically full of vitamin's A and C. My typical go to's for cooking are Acorn, Buttercup or Butternut for making soups, roasting to add to salads or to make a fancy (but not labour intensive) stuffed squash.
Squash soup is definitely a Fall favourite, easy to make and versatile in the flavours that can be added. With a solid base of chopped onion, garlic, celery, and squash - there are so many possibilities!
Carrot and ginger
Apple and cinnamon
Brown rice and curry
All you need to do is start with a solid base for the soup and adapt the flavours. The basics typically include squash (of course), onion, garlic, carrot and celery with broth. Then add from there!
Roasted squash is a delicious add to any plate! Especially loved in a salad or rice bowl to add texture, a light flavour and healthy carbohydrates.
Taking the chopped squash, lightly coat in avocado oil with salt, garlic powder and onion powder. Then roast at 400° for 20 minutes, toss and roast for another 10 minutes or until lightly browned.
Roasting a squash and then stuffing with delicousness! It seems fancy and that it would be time consuming, but is quite simple. While the squash roasts, you make the the "stuffing" in a pan.
Here is the recipe I tried from Paleo Running Momma's blog:
Helpful tip: Make a thin slice on the bottom of the squash so it sits evenly on the plate when serving.