Squash Season

'Tis the season for squash and pumpkins, and I'm looking for ways to use them in all their tasty, raw glory. 


I used to bake squash and serve them with a pat of butter. Even though they were "good for me" I still got that sluggish, bloated feeling after partaking. Here are the best ways I've found to enjoy these sweet, nutty gems of the earth without killing the energizing enzymes.  

Angel Hair Squash Noodles with Sun-Dried Tomato Marinara

I've prepared five versions of raw pasta with marinara and this recipe, from my friend Bridget's cookbook, is unquestionably the best. I ordered a copy from Amazon the next day. 


Click here for the full recipe from Ani's Raw Food Kitchen.

Raw Harvest Butternut and Coconut Soup

Searching online for a good squash soup exemplifies how easily time and ingredients can be wasted. Allow me to spare you disappointment by recommending this silky blend of butternut squash and young coconuts. Thank you, yet again, Natalia Rose! 

Zucchini Spice Bread

Ever since I got my dehydrator, Zucchini Spice Bread, from a favorite cookbook of mine, Local Wild Life, has been near and dear to my heart. It's the ultimate raw comfort food.












My friend, Dawn, sent me two promising recipes from her online squash queries. While I can't vouch for them just yet, I think they look delicious, and, they are exactly how I'll be putting the rest of my squash and pumpkins to use. Posts on how they turn out are forthcoming.


http://nofooddiet.wordpress.com/2010/01/raw-butternut-squash-ravioli/


http://www.food.com/recipe/raw-cauliflower-korma-306394

Don't forget to save all of your squash and pumpkin seeds for dehydrating. I used to roast them in the oven. But, sprinkled with a little sea salt and dried until crispy, they make the same  delicious snack! 


I wish you a Happy Halloween and many flavorful meals after those pumpkins are carved.