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By the time fall arrives, many of us are ready to embrace the change in weather and cooking that goes along with it. Fortunately, fall brings not only cooler days, but plentiful produce that rivals the foliage outside in its blaze of colors – from golden squash to rosy red apples – and lends itself to heartier preparations.
When the choices at the farmers markets inevitably start to dwindle come fall, one has to rely on increasingly fewer vegetables to keep things exciting through the cold, and sometimes bleak, months ahead. Butternut squash is your answer. It’s sweet enough to go into desserts, but also perfect for savory, warming dishes like soups, gratins and lasagna. Roasted butternut squash can turn a dull salad into a fall stunner, and can lend a vegetarian creaminess to dishes like risotto and ravioli.
There are many reasons to love this golden-orange winter squash. Butternut squash is an all-purpose squash. Its hard skin protects the flesh, and allows it to be stored for a month or more in a cool, dark place. The fact that it’s a rich source of antioxidants, offers an abundance of health benefits, and is low-calorie makes it an all-around good choice.
Once you’ve got peeling mastered, butternut squash will be your go-to vegetable this fall and winter! This Roasted Butternut Squash Soup is not only easy to make but delicious too!
“Autumn, the year’s last, loveliest smile.”
~ William Cullen Bryant