Squash Time

Now that fall is officially here it's time to look into that perennial autumn treat: the squash. These pumpkin cousins are loaded taste but with essential vitamins. You can cut them up, and roast, bake or microwave them.

Right now there are several different fall squashes out there on the market. Last month (if you can remember) I wrote about eating summer squash such as zucchini in the winter along with the other summer varieties. Now other the winter or late harvested squashes are readily available. All of these have thick rinds and orange pulp. Winter squash requires cooking. The most popular types are acorn and butternut which can be baked and split to be served with butter. Buttercup squash is another popular fall and winter favorite. It can be used as a main meal but also turned into creamy soup.

Squash is load with beta carotene as well as fiber. It's also a good source of niacin and iron Try to incorporate it into your meals as often as you can. if the kids balk at eating it, then cook and mash it. Serve with butter or margarine. They'll enjoy the creamy texture plus loading it up with extras.

This fall sink your teeth into winter squash. These harbingers of autumn are perfect whether as the entree or a side dish. Enjoy them as often as you can!