Eugene
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November 18 2011
Posted in
Cook It - Eugene
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| Photo by: Cheri Browne |
Autumn sure does go out with a bang, leaving us with a spectacular show of vibrant colors splashed across the trees, soaked up in our root vegetables, and on the squash vines in our dying gardens. Those hearty roots and ornate squashes help us begin the dreary winter season with a bowl or fork full of comfort. They’re sweet and filling, making them a perfect ingredient or feature of nourishing home-cooked meals. Along with the rooty delights of beets, carrots and potatoes, winter squash can add a nourishing punch to slow-cooked stews, soups and roasted side dishes.
There are many different types of winter squash, ranging in color from pale yellow to bright orange and dark green. Some are ribbed, some are smooth, and their shapes also vary from round and long, to pear shaped, to flat and bulbous. The one thing they all have in common is the color of their flesh, which is usually between a light yellow and bright orange. Here are a few of the more popular varieties along with some ideas on how to prepare them:
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