Squash season is upon us! I was at Whole Foods the other day and they had such a beautiful display of gourds that I got inspired to buy all the squash. Not only is squash tasty and colorful, it's also a nutritious starchy winter vegetable - packed with beta-carotene (precursor to vitamin A), vitamin C, vitamin B6, fiber, and various trace minerals - it's a great alternative to other starchy vegetables like sweet potatoes. It's also extremely versatile and can be used in a number of ways, from smoothies and soups to savory mains.
An easy way to prepare squash is to season with coconut oil, maple syrup, cayenne pepper and salt, and roast in the oven at 400 degrees. Baking time will vary based on what type it is and how you slice it. Whatever squash you use, it gets caramel-y and delicious.
Links to two of my other favorite squash recipes are below. Hope your recipes are gourd-eous (yes, I like puns).