Sweet and Savory Squash

As we enter fall, and the days begin to grow cooler, I start to crave warm and hearty seasonal foods. Squash is just one of the many vegetables that is coming into season this time of year. Squash can seem intimidating if you have never used it before, but there are endless varieties, and just as many ways to use it! Here are a couple of my favorites: Roasted squash and root vegetables: Ingredients: 1 cup cubed squash (acorn squash recommended) 2 sweet potatoes, peeled and cubed 3 medium carrots, peeled and cut into 1 inch pieces 1 bunch parsnips, peeled and cut into 1 inch pieces Light olive oil Salt and pepper Preheat oven to 425 degrees. Put all of the chopped vegetables onto a baking sheet and toss with oil and spices. Roast (stirring occasionally) until vegetables begin to get golden and tender. About 25-30 minutes. Note: If you want a sweeter version of this side try adding a few sprinkles of cinnamon instead of salt and pepper, or drizzle with maple syrup before roasting. Healthy butternut squash soup: 1 medium butternut squash, peeled, seeded, and cubed 1 medium Vidalia (or other sweet onion), peeled and diced 1 tablespoon butter or olive oil 2 ½ cups vegetable broth (or low-sodium chicken broth) ½ teaspoon fresh ginger, grated Pinch of nutmeg In a saucepot, sauté the onion in the olive oil until translucent. Add in remaining ingredients, bring to a boil, and then lower the heat and simmer until squash becomes tender. Add the soup in small batches into a blender and puree until smooth (or use a stick blender). Serve topped with a few croutons, or a swirl of plain yogurt and a sprinkle of cinnamon. Note: For an even richer flavor, try roasting the butternut squash. Lay the cubes out on a baking and toss with a little bit of olive oil. Roast in a 400-degree oven until tender and golden.

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