I love winter squash! Not only are they loaded with fiber and vitamins A, C, & B6, but they store well (up to 6 months in a cool environment!) and are easy to prepare. Thin-skinned winter squash like sweet dumpling, acorn, or delicata are the easiest because their rind is edible and therefore doesn’t need to be peeled, which is a bonus, especially when cooking simple weeknight meals! Continue reading
Stuffed Winter Squash with Millet, Mushrooms, Roasted Cranberries, & Sage
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