Use Pumpkins and Squash!

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Oh the beauty of squash! If you haven't tried flavoring your soup, stews, beans, or curry dishes with squash, you are missing out on a unique mildly sweet wonderful flavor. I encourage you to forego the potato and opt instead for diced squash or pumpkin in your dish. An acorn squash (pictured above) is a small safe bet if you haven't tried a variety of more intimidating squashes. Once you've cut into one, cleaned out the seeds and cubed it, you can cook it just like a potato by adding it into your dish and slow cooking. It does not take any longer than potato takes to cook in your soup or stew. I definitely prefer squash over sweet potatoes which I find to be denser with a stronger flavor.

Tonight, we added acorn squash to our Chickpea Masala or Chana Masala dish. Yum! An easy to make dish (if you buy the curry already made in a jar and just add diced onions, cilantro, and red peppers) over your preferred rice. I love to eat it with basmati rice. The acorn squash cubes are a good pair with the firmer chickpeas in the dish. Enjoy and don't be afraid to experiment with squash!

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