A Winter Farmers' Market Favorite: Winter Squash
A Winter Farmers' Market Favorite: Winter Squash
2019 is in full swing, and if you’re like most Americans, you’ve pledged to get in shape (after nibbling on elegantly frosted cookies, cheese trays, and other holiday delights). We invite you to tap into our produce section, which serves as a year-round farmers market in Chicago and offers endless options for healthy eating. Why not begin with our in-season winter squash? It brings nutrients and heft to the table, making it easy to part ways with processed carbs. Unlike other vegetables (yes, we’re talking about you kale and romaine), it also has a long shelf life. So you can stock up and prepare it in a pinch.
Here’s a list of some of our favorite Winter Produce:
Acorn Squash:
Acorn squash is robbed with forest green skin and shaped with intermittent wedges. It is small relative to other winter squash, making it very easy to prep. Its sunflower yellow, fibrous flesh is slightly sweet and rich in vitamin A and vitamin C. Our suggestion…slice it into wedges and roast it or cut it in half, bake, and fill it with your favorite accompaniment just like this recipe for Moroccan Stuffed Squash from the Chicago Tribune. Then utter the following mantra: move over bread bowl!
Butternut Squash:
Formed like a tubby dumbbell and covered in cream-colored skin, butternut squash is the sweetest of all winter squash. It’s high in vitamin A and offers an ample dose of potassium, magnesium, and fiber. It’s mild, slightly nutty flavor makes it the perfect accompaniment to boldly flavored dishes. Serve it raw in salads like Food and Wine’s butternut squash recipe paired with prosciutto and Parmesan cheese, roasted in chunks, or pureed in a soup to warm you from head to toe. Or as a stew like this recipe made with butternut squash kale from Edible Chicago.
Spaghetti Squash
Spaghetti squash is oblong with butter-yellow skin. Its flesh consists of tightly packed strands that resemble angel hair pasta. So there’s no need to bring out the spiralizer! It’s a great source of B vitamins thiam, niacin and riboflavin. For a low-carb option, swap the colorful strands in for pasta in warm dishes like this Food Network recipe for chicken lasagna or in a squash salad like this recipe from Food & Wine paired with pine nuts and tarragon.
Meet some of our Local Winter Farmers :
