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3 Uses of the Most Versatile Fall Food: Squash

Pumpkin carving may be one of the highlights of your fall season and it sure is one of mine. All things warm colored and flavored are the fun of the time of year, so why not get excited about squash?! Sure, it might not be the most riveting topic, but squash is a widely underrated and underappreciated vegetable on many fronts and its origin can be traced back 10,000 years.

Health Benefits:

  • Contains vitamin A, B, C, carotenes and many other vitamins and minerals
  • Low in calories
  • Boosts immune system
  • Helps prevent cardiovascular disease
  • Improve blood circulation
  • Improves blood circulation
  • Improves bone and eye health


Other than being immensely good for your health, squash’s versatility and reasonable price gives you a great opportunity to maybe get out of your comfort zone and try cooking your own squash.

My personal favorite is Spaghetti Squash. All it requires is oven roasting it at 400 degrees with some butter/oil, salt and pepper, and when it is soft, taking out the spaghetti-like insides with a fork and serving with your toppings of choice. A cup of spaghetti squash contains about 1/5 of the calories of regular spaghetti and has many other uses as well.

Spaghetti Squash Caprese: http://fashionablefoods.com/2015/09/22/spaghetti-squash-caprese/

Another great fall vegetable is Butternut Squash. It can be used in a savory or sweet manner. It can be as easy as boiling chopped up pieces, scooping out the insides once it is soft, and mashing it with some butter, salt and brown sugar to taste.  It can be used for soup, chili, cut up and roasted, or even used for a sauce.

Roasted Butternut Squash Soup: http://www.aheadofthyme.com/2015/12/roasted-butternut-squash-soup/

The most popular and widely known is exactly what you expect… Pumpkin. As easy as it is to buy a can of pumpkin puree to make that perfect pumpkin pie for Thanksgiving dessert, after scooping out the seeds, there are more uses to the rest of the pumpkin other than cutting a fun design and letting it rot on your front porch. Both the seeds and the rest of the pumpkin can be roasted and eaten. To roast a pumpkin, all it takes it slicing it in half and baking it at 375 degrees for roughly an hour, or until it is soft, and pureeing the meat until it is smooth. Use it in a delectable soup, sauce, or pastry of choice.

Pumpkin Pie and homemade puree: http://www.tablerpartyoftwo.com/homemade-pumpkin-puree/

The three types of squash I have mentioned are my personal favorites but there are over 100 different types. Their unique, funny shapes, colors, and uses are why you should give them a try during the fall and winter seasons. They’re healthy, delicious and even could be used for decoration other than just carving the classic pumpkin. Check out pinterest for more options!

Notorious foodie and optimist, hoping to cook for a living and experience a vast cultural variety. Business student, Netflix ethusiast, and avid day dreamer, just trying to make it through college and fulfill my potential. 
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