I love winter squash.  Summer squashes like zucchini wear me out pretty quick, but winter squashes have stamina.  They’re nutty, buttery, have heft.  They’re full of all the B vitamins and omega 3s and fiber.  They’re a good source of folate.  I don’t know what folate does, but I trust that it’s good, and I’m okay with just eating winter squash and trusting it’ll hold down the folate fort for me.

I found a winter squash recipe at the Union Square farmers market last week.  As best as I can tell, the Natural Gourmet Institute next to the Flatiron Building is laying claim to it.  It rocks.  You should eat it.

You need squash, apples, thyme (fresh, if possible), honey, salt & pepper, butter.

First, get your squashes, let’s say 6 cups-worth or so.  That worked out to be 2 medium-to-small specimens for me.  You can use Acorn, Butternut, whatever is on hand, but you want them hard and you want them colorful.  Unless you are John Ford or Dorothea Lange, color is always good. Continue reading →