I LOVE Squash.  Fortunately for me, squash season is here!

The other night I made an acorn squash soup from a couple of squash we got from our CSA. Roast the squash with some butter, cinnamon, salt, pepper, and a bit of allspice and/or nutmeg for about an hour on 350⋄F. Caramelize some onions, with some garlic, throw in a bunch of fresh ginger, add in the roasted squash (scoop the meat out of the skin) add some soup-stock, and blend (feel free to add more spices now, to need – and you can also throw in carrots, sweet potatoes, etc).

Oh, and don’t forget to roast the seeds with some salt, pepper, and paprika (throw some curry on there for extra spice), full or protein and fiber (I found that 225⋄F. for about an hour and half was perfect).

To me squash (and pumpkins) are amazing because they’re like a full meal, they’re really easy to make, and they’re very nutritious. From a Chinese Medicinal point of view they help strengthen the digestion and improve qi circulation. Pumpkins can help treat eczema and edema, help keep blood sugar levels balanced (especially good for diabetics), and help clear our mucous from the lungs (Pitchford, Healing with Whole Foods). The spices generally used with squash and pumpkin (ginger, nutmeg, allspice) are generally very warming and can help with circulation too.

So, if you’re looking for a delicious, nutritious, and easy to make meal, look no further!