As I lay awake at what feels like the middle of the night (since the time change, my body is slowww in adjusting), I kept thinking about what I wanted to talk about in my November blog. Winter Squash kept creeping into my mind, and when I let the dogs out, noticed we had been graced with snow overnight, so that’s enough of a sign for me! Time for Winter!
I volunteer with the Chefs Move to Schools program at a local preschool with Pre-K kiddos every month and we prepared Butternut Squash & Apple soup for them last week. Also introduced them to a few squash varieties…inside AND out! You see, my daughter (who was considered a “good eater”) and about 8 years old, chose to take a stand against acorn squash (that had been lovingly prepared by me, as always ☺), but she wouldn’t even try it! I remember the night there was a standoff between she and her Father and she chose an early bedtime rather than even try it! Wow! It was dramatic enough that I didn’t make it for awhile…until I discovered Spaghetti squash.
But, back to preschool first…
I brought a few squash varieties with me: acorn, butternut, hubbard, pumpkin & spaghetti squash. First asked them if they knew the names of the squash and they could only identify the pumpkin. Asked if they knew if squash was a fruit or vegetable? It’s a fruit! There were a few “icks” out there, but I had their interest, so talked about the squash colors. I had cut a tan-ish butternut squash in half and it was bright orange inside. It was a long squash and looked really cool to them with the seeds at the bottom in the “bell” portion. Then I showed them the inside of the spaghetti squash with the seeds…boring…same color as the outside. BUT, I had seeded and cooked the other half, then with a fork, pulled the strands of squash out and twirled them around the fork….it was spaghetti!!! The teachers loved it as much as the kiddos!
Butternut Squash Soup
And so did my daughter! She was willing to try all the Winter squash again. Almost as if she had never had squash before and LOVED it…whew…mission accomplished! We tried every new one we found…noticing the subtle flavor differences and how roasting them made them nuttier and sweeter tasting. Plus, one cup of cooked squash contains 214% of the daily Vitamin A requirement; 30% of Vitamin C; Soluble & Insoluble Fiber; B6, potassium, manganese, magnesium & Vitamin E !!
Here’s a link to the Roasted Butternut Squash & Apple Soup we made for the kiddos (no pumpkin seeds, added cinnamon & subbed coconut milk for the cream…dairy & nut allergies, but it’s awesome with or without the changes).
Have a Blessed and Delicious Thanksgiving!!