I started grad school about a month ago. It’s been great, overall. Though, needless to say, it’s a lot of work. I find myself wanting and needing nourishing, sustaining meals more than ever to get through the work load. Yet I’m having trouble finding the time to gather the ingredients and actually cook them. Since I cannot put hours into the day, I have instead found a way to efficiently shop and cook.
I find myself unable to make two grocery trips per week like I sometimes used to. I therefore am getting used to buying things that will be used in different time periods. For example, I would first eat something like leafy greens. They don’t last so long. I also buy things that last until mid week- like peppers, for instance. Then I buy things like winter squash. I cannot say enough about how grateful I am for winter squash lately. It lasts forever!
Winter squash has so many benefits. 1. It’s delicious. 2. It’s hearty and filling. 3. It’s so healthy! 4. It’s easy to cook. And 5. It stays good (doesn’t spoil) for SO long! What a great thing to have lying around.
Here are some varieties of winter squash: Butternut, delicata, acorn, spaghetti, kobacha, pumpkin… and the list goes on! I don’t think winter squash can ever get boring.
Also, did you know winter squash are full of vitamin A, vitamin C, fiber, and antioxidants… You know what they say… a winter squash a day…never mind.
Lastly, here are some ideas of how to cook your squash-all of the following recipes can be made in large quantities ahead of time.
Roasted Delicata Squash— Serve this over a kale salad- it will wilt your kale just perfectly!
Black Bean and Butternut Squash Burritos– Great for lunches!
Spaghetti Squash Stuffed Shells– Looks so fancy! Impress a crowd!
Stuffed Acorn Squash– Healthy comfort food for this upcoming chilly weather…
Whole Wheat Pumpkin Bread– Gotta have sweets!
Also don’t forget to cook the seeds of your squash like pumpkin seeds! Great for snacking or garnish to a hearty salad.
Here’s my recipe for you…
Butternut Squash Coconut Curry Soup
-2 cups cubed and peeled butternut squash
-1 can light coconut milk
-2 cups water
-1 clove garlic, crushed and peeled
-1 tsp grated fresh ginger
-1/2 yellow onion, cubed
-1 tsp curry powder
-1/2 tsp cumin
-1/2 tsp garam masala
-1/4 tsp red chili powder
-salt and pepper to taste
-1 Tbs olive oil
-1 small handful cilantro (or to taste)
Method: Add onion, garlic, salt, pepper, and olive oil to a pan and saute until fragrant, about 1-2 minutes. Add the cubed squash, spices, ginger water, and coconut milk. Bring to a boil. Simmer and cover for about 30 minutes, or until squash is fork tender. Pour everything into a blender and add cilantro. Puree until smooth and silky. Garnish with coconut milk drizzles and cilantro leaves. Enjoy warm and share with friends
I hope you find time to cook yourself delicious meals, and slow down to enjoy them!