Awash In Squash

Well, my husband and I are back from a fall visit to the Finger Lakes region of NY, and we went to our favorite local farm market.

I had heard a rumor that this was a bad year for pumpkins (and other squash) due to the relatively cool, wet summer (at least on the East Coast). The squash were more expensive than last year, but there were still plenty of them, and we loaded up on our favorites--acorn, butternut, and spaghetti squash. Plus a Hubbard squash.

Squash is full of beta carotene, among other things, and it is great for runner's nutrition. What to do with it? Well, the way I like squash best (is to simply roast it in the microwave. Roasting in the oven gives a nice flavor, but I don't usually want to wait 45 minutes to eat when I get home after work. But 6-8 minutes in the microwave and you have a wonderful acorn squash. Some of the other types take a little longer.

I learned the microwave squash tip from my Joy of Cooking cookbook. Here it is:

Wash your squash.

Poke it several times with a knife, going around the circumference. This helps it cook evenly, and more importantly it keeps it from exploding!

Place the squash on a microwave-safe plate.

Microwave it on HIGH for about 4 minutes, then flip it over. Check the squash after another 4 minutes see whether the skin is soft. If not, cook a few more minutes. If it's seems soft and saggy a bit, it's done. Slice in half, scoop out the seeds (toast them or save them in the fridge and toast them at your leisure). 

Add butter, applesauce, seasonings of choice (white pepper is quite good!) and enjoy! 

Happy Running!