
In Chinese Nutritional Medicine, squash is warm and sweet and enters the Spleen and Stomach meridians. This, and the fact that they are in season, makes squash a perfect fall food. As the weather turns cold we turn to warm foods to help our bodies cope. Sweet foods tonify the Spleen, and in late summer the Spleen is the dominant organ. Nourishing the Spleen at this time will help our bodies make more qi and blood. There are so many varieties of squash, and thousands of ways to prepare them. I recently came across a nice page on one of my favorite food websites, Culinate, that describes and depicts some of the more common squash varieties with links to recipes for each one. I encourage you to experiement with squash this season. There are many options, from as simple as cutting them in half and roasting them in the oven, to complicated homemade stuffed pastas.
http://www.culinate.com/articles/culinate8/winter_squash_glossary
Below is a recipe for butternut squash which is remarkably simple and anything but boring. I make it on a regular basis in the fall to eat as is, or to use as a stuffing for ravioli. It comes from Jamie Oliver’s book The Naked Chef.
Spicy Roasted Squash
serves 6
1 butternut squash (2-3lbs)
2 teaspoons coriander seeds
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
2 small dried red chilies (or to taste)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove of garlic
1 tablespoon olive oil
Preheat oven to 400 degrees. Wash the squash, then cut it in half with a large sharp knife. With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, life peanuts). Cut the squash lengthways into quarters and then cut the quarters in half – you should have approximately 1 inch thick, boat-shaped wedges of squash. Put them into a bowl.
Put all the dried herbs and spices into a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Once you’ve done this, add the garlic clvoe and pound it into the spices. Scrape out the contents into the bowl and add 1 Tb of olive oil. Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.
Place the squash pieces in a line, skin side down, on a baking tray. Roast them for about 30 minutes, or until tender. The spicy flavor will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.
http://www.culinate.com/articles/culinate8/winter_squash_glossary