<p class="bodycopy"><span lang="EN-US">Life is good.  Winter squash season has arrived.  Another September milestone is the week that the abundance of winter squash shows up.  Suddenly, at The Organic Box warehouse we have bins upon bins of beautiful squash.</span></p> <p class="bodycopy"><span lang="EN-US">Winter Luxury Pumpkins, Red Kuri Squash, Spaghetti Squash, Orangetti Squash, Honeyboat Delicata Squash, Sunshine Squash and Long Pie Pumpkins to name a few.  </span></p> <p class="bodycopy"><span lang="EN-US">The variety and abundance of winter squash means that between now and next spring, you can practically try a new squash every week and not have to duplicate a recipe.</span></p> <p class="bodycopy"><span lang="EN-US">Winter squash has a sweet and delicate flavour, silky texture and lends itself to many cooking preparations.  I am powerless to a good squash soup on a cold and rainy day in the fall.</span></p> <p class="bodycopy">I like to roast a whole squash or two (might as well while the oven is on) and save the cooled cooked squash for use later in the week.  Once cooked, squash can be easily puréed into sauces, left in chunks for a nice texture in salads or easy snacks.</p> <p class="bodycopy">Raw squash can be hard to peel.  For this reason, I tend to just cut a squash in half, remove the seeds and roast it, cut side down, on a parchment-covered baking sheet.  Sometimes, even cutting them in half can be a challenge.  For those squash, I throw them into the oven whole, wait for the stem to loosen, remove from the oven and let cool before cutting them open.</p> <p class="bodycopy">Lastly, don’t forget about those seeds!  Winter squash seeds from any variety can be roasted with some spices for an easy snack.  Remove and clean the seeds.  Dry lightly and toss in some oil and sprinkle with salt and pepper.  Roast until golden-brown and enjoy all squash season long!</p>
