Squash season is here. Hurray for squash season!
I don’t know if you’re like me, but it seems like every single time a new produce comes in season, I get super excited, eat nothing but that and wish that their time would never have to come to an end.
I always find that it doesn’t last long enough and end up eating TONS of that particular produce as if they were going to completely vanish from the surface of the earth as soon as their season is gone.
And when that happens, it never fails to make me a little sad…
But then a new produce comes in season and I just as soon cling to the new guy like a magnet and forget all about the previous one that I’d been totally infatuated with mere moments before.
*Sigh*… I’m incorrigible!
Guess what I’m trying to say here is you can expect to see a
few whole bunch of squash recipes on this very site over the next couple of weeks. I get the feeling I will be having LOTS this year too. I just seem to love the stuff more and more and discover new varieties every year.
Like this amazingly gorgeous one right here. It’s called “carnival”. Suits her like a glove, if you ask me!
Aaaah… I guess seasons are a good thing after all. They make us appreciate the good things in life even more.
And I intend to take full advantage of squash season this year.
Ever had a squash smoothie?
Squash crumble? ;)
Alright, let’s be serious for a moment, shall we?
This would be another recipe that was inspired to me by this recent challenge that was thrown my way to come up with virtually fat free dishes.
As luck would have it, it was Canadian Thanksgiving recently. Of course, that means turkey was on sale and could be found just about everywhere. I think they even carried the birds at certain gas stations and what not…
I took advantage of this and bought a whole bird. I let my son have the legs and I kept the breasts!
Turkey breast meat is so incredibly lean, it was the perfect addition to this dish. It added a very healthy dose of protein while not really impacting fat content. In fact, I think that the Parmesan cheese that I chose to add to the bread crumbs topping added more fat than the turkey did.
Of course, one can easily omit the cheese if they wanted to keep that fat content way down.
But that’s the only substitution I will allow. The rest of the ingredients all NEED to go in.
Especially the apple! That was a last minute addition that I felt really made the dish. It just bonded all the flavors together.
Alright, I’ll allow another one. If you don’t have wheat berries on hand, I guess you could always use bulgur, or brown rice. Or even buckwheat, why not?
But that’s it. That’s where it ends.
Seriously, isn’t that squash just super pretty?
With looks this good, no way this one will stay on the shelf for too long…
Now I’m thinking I should’ve bought more.
Time for me to reload!
So tell me… what shall I make next that calls for squash?