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The season of gourds is upon us! For the next few months, you won’t be able to enter a grocery store without being greeted by funky looking pumpkins and curvy squashes of all types. The great thing about squash is that it can be the star, or act as an entrancing supporting role. In addition to its earthy flavor, squash is rich in beta carotenes, which are used to make vitamin A, an important vitamin for one’s vision and bone growth. Pumpkins in particular are rich in lutein, which may help to lower the risk of cataracts, and the potassium in squash will also help contain blood pressure. Not sure how to flavor your squash? Here are some herbs that pair great with the autumn vegetable.
Sage and squash is like a match made in heaven. Something about how the earthiness of both ingredients work so well together. If you really want the flavor of sage to come through, get some butter going in a pan and fry the sage—a few seconds each side—to bring its oils out. The butter and sage alone make for a great butternut squash ravioli sauce.
Oregano is one of those herbs that you didn’t realize your dish tasted better with it until you actually put it in. InFood & Wine’s recipe for roasted squash with red onion, oregano, and mint, fresh oregano acts as a point of brightness for the caramelized onion and squash.
The ever ubiquitous basil is good with everything; yes, it’s even great with squash. There are no other flavors quite like basil, and fresh basil is certainly unmatched. Check out this risotto recipe with butternut squash, leeks, and basil for a filling and delicious side dish.
Squash, pumpkins, and gourds for the most part are fairly mild in flavor, though quite sweet. With the addition of pungent, spicy chives, you get a better balance of flavors. This take on mashed potatoes uses squash and chives, and adds a jalapeƱo for good, spicy measure.
You can serve this spaghetti squash with herbs as a side to grilled or roasted meat, chicken or shrimp or top it with a few meatballs and sprinkling of freshly grated parmesan cheese to make it a meal.
This dish comes together quickly when you’ve roasted the spaghetti squash beforehand. See how to cut and cook a spaghetti squash in this post. But if you haven’t planned ahead don’t sweat it. You can still get this on the table in about 45 minutes – much of which is hands off cooking time.
Spaghetti squash is relatively low in calories compared to traditional pastas (and their gluten-free and grain-free counterparts too). And it’s also a good source of vitamin C, beta carotene and fiber. Spaghetti squash stores well in the pantry for up to 4 months so you can stock up when it’s on sale or when you’ve got a garden glut of squash on your hands.
And it’s delicious and versatile. Of all the winter squashes, this one is the least sweet so it doesn’t overpower the herbs or a savory sauce. We love it topped with chunky marinara or a bright and flavorful pesto for an easy, comforting meal that doesn’t weigh us down.
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