5 STYLECASTER Editors’ Go-To Squash Recipes

Squash comes in a garland of opposite varieties, and they’re all flattering damn good: Zucchini; pumpkin; kabocha (bet we never listened of that one); butternut squash, my personal favorite, and more. Like many of my favorite veggies, squish is versatile and can be thrown into tons of opposite forms of meals—pasta, salad, soup—and brew in and supplement a small flavor. Plus, it’s installed with good-for-you vitamins, minerals, and fiber.

MORE: 27 Surprisingly Healthy Super Bowl Recipes

I’m not alone in being a squish fan, so we talked to a few other STYLECASTER editors to find out which forms of squish they like best, and how they prepare it. Ahead, get 5 super-simple, easy-as-hell, though magnificently juicy recipes that we (like us) will wish to make over and over again.

MORE: How Nutritionists Avoid Gaining Weight in Winter

Grilled Lemon Garlic Zucchini

“The initial time we attempted this Grilled Lemon Garlic Zucchini recipe from Damn Delicious, we threw some summer squish rounds into a brew and found that going brute unequivocally paid off. For one, it supposing a pleasing tone contrariety to my side dish, though also valid that this credentials plays good with any member of a squish family. The garlic, lemon and parsley yield copiousness of fresh, zingy flavor, while a butter creates a squish super soothing and rich—if a tad bit reduction healthy, though whatever. You’ll wish to drag all else on your image by a ruins of this sauce.” –Cristina Velocci, Director, Content Operations

Photo and full recipe: Damn Delicious

Oven Roasted Butternut Squash

“I adore slicing open a butternut squash, rubbing it with coconut oil, trace a small salt on top, and baking in a oven during 400 degrees for about an hour, or until soothing when we poke it with a fork. This is tasty cut adult and served over rice, pureed with coconut divert for an extraordinary soup, or drizzled with maple syrup and served as dessert. Highly recommend!” –Bibi Dietz, News Editor

Photo and identical recipe: The Healthy Foodie

Squash Chips

“I adore to cut make yellow squish chips—which my beloved says is only me blazing yellow squash, though we adore them like this, so whatever. we cut yellow squish into thin, skinny discs, lay them side by side—no overlap—over a medium-heat skillet with a tablespoon of olive oil, liberally salt and peppers them, and let them lay for 8 minutes, before flipping them over and vouchsafing a other side prepare for another 8 minutes. They get unequivocally dim and crispy, roughly like a chip, and are insanely delicious… if we like near-burnt food like we do.” –Chloe Metzger, Beauty Editor

Photo and identical recipe: Persnickety Plates

Roasted Butternut Squash Risotto

“The list of things we adore about winter is flattering short: Cozy sweaters, lovable boots, cot cuddling, and risotto. Butternut squish risotto takes a veggie that’s super-nutritious and in deteriorate all winter prolonged and puts it to good use in a delicious, rich, warming dish. It’s a win on all fronts.” –Hannah Hickok, Lifestyle Editor

Photo and full recipe: Cookie + Kate

Spaghetti Squash with Marinara

“I like to prepare spaghetti squash, take a flare and help it become stringy like soothing noodles. I customarily add lean belligerent turkey and spinach to a salsa for protein, though it’s good possibly way. A healthy, easy chronicle of spaghetti!” –Candace Napier, Designer and Pinterest Account Manager

Photo and similar recipe: Skinny Ms.

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Every Piece from Gigi
Hadid’s New Tommy Hilfiger Collection

Every Piece from GigiHadids New Tommy Hilfiger Collection

  • Grilled Lemon Garlic Zucchini

  • Oven Roasted Butternut Squash

  • Squash Chips

  • Roasted Butternut Squash Risotto

  • Spaghetti Squash with Marinara

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Posted by on May 19 2017. Filed under Diet & Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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