Squash Squash the Magical Fall Treat

Every season seems to be coordinated with certain foods and recipes. There seems to be certain foods that just go with specific seasons.  Foods that you crave during those times. During the winter we tend to eat “warm”, like casseroles, soups, stews; comfort foods.   During the spring, strawberries become a popular food because they are in season. We also tend to eat lighter in the spring. Throughout the summer months the popular foods are ice cream, water melon, barbeque type foods, and salads.  For the fall, we like to eat turkey, pie, chili, or chicken pot pie. Fall is harvest time, apples, pumpkins, and squash become our favorites.  If you have noticed even restaurants, coffee shops, and other food chains follow this as they advertise their specials for different seasons.  If you go to your local Starbucks they will have all their pumpkin spiced drinks out and caramel apple lattes.  Even Family Fare has an assortment of new fall flavored cliff bars, like gingerbread, apricot and pumpkin spice.  Not only do pumpkin and squash go well with fall but their colors even match the season.

Speaking of squash here are a few fun facts you may not have known about squash:

  1. The word squash means “eaten raw” something that the American Indians practiced
  2. Butternut squash’s ancestors have been eaten for 10,000 years.
  3. Butternut squash’s predecessors originated in Mexico or Guatemala.
  4. Originally, the seeds were eaten and the flesh of the squash was not.
  5. The soluble fiber in this starchy vegetable makes it a better choice than traditional white potatoes for persons with diabetes or pre-diabetes.
  6. One cup of cooked butternut squash counts as 18 grams of carbohydrate or one carb choice.
  7. They are rich in beta-carotene, known for antioxidant and anti-inflammatory health benefits and may be protective against heart disease in persons with diabetes.
  8. Typically a butternut squash weighs 2-5lbs and serves up to 4 people.
  9. Butternut squash is in the same family as melons and cucumbers.
  10. The seeds in butternut squash are edible and quite tasty, especially if roasted and lightly salted like pumpkin seeds.
  11. Florida, California, Georgia, and New Jersey are major commercial producers for butternut squash in the United States.
  12. Great source of Vitamin A.  Also contains Vitamin C, fiber, potassium, manganese and folate.

Now that you know a little bit more about butternut squash and that it is super food.  Here is a perfect fall soup recipe you can try.

Squash and Apple Bisque


1 butternut squash (2 pounds), peeled and cubed

1 medium onion, chopped (1/2 cup)

1 can (14 ½ ounces) ready-to-serve chicken broth

2 cups applesauce

½ teaspoon ground ginger

¼ teaspoon salt

1 cup sour cream


  1. Mix all ingredients except sour cream in 3 ½ to 6 quart slow cooker
  2. Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
  3. Place one-third to one-half of the mixture at a time in blender or food processor.  Cover and blend on high speed until smooth.  Return mixture to cooker.
  4. Stir in sour cream.  Cover and cook on low heat setting 15 minutes or just until soup is hot;stir.
  5. Garnish each serving with a dollop of sour cream

1 serving: Calories 140

Makes 8 servings

This is a great fall recipe you can try this week.  It is inexpensive, easy, healthy, and yummy.