Ah, the humble squash. A fantastic plant with more than 100 types, it can be broken into two categories: winter squash and summer squash. Summer squash is usually soft-skinned (zucchini, crookneck or yellow squash, and pattypan), while winter squash is hard-shelled (acorn, butternut, spaghetti, and the beloved pumpkin). While summer squash is great for grilling or baked goods (zucchini bread anyone?), most individuals are getting their squash needs met by eating winter squash (which is really harvested and eaten in the fall).

When it comes to squash, it seems like there are a lot more winter varieties than summer varieties, with the winter also having a longer harvest period (60-110 days versus 50-65 days). Since winter varieties are harvested after they have matured more, they also tend to last longer once they have been picked, unlike their summer cousins. However, both winter and summer squashes are good for you and are packed with tons of nutrients. While some might argue whether summer squash is a superfood or not, they are low in carbs and calories and are packed with vitamins, minerals, and antioxidants making them a good addition to your summer BBQs.

Now that we are at the end of summer though, what about winter squash? Unfortunately, the sugar in your pumpkin pie might negate some of the benefits you are getting, but pumpkin should be considered a true superfood. It has vitamin A and beta carotene (good for eyesight, immunity boost, anti-aging and lower your risk for certain cancers), vitamin C, vitamin E, iron, folate, potassium (good for blood pressure, lower risk for stroke, kidney stones, and type 2 diabetes), fiber (digestive health and lower odds of heart disease), and tryptophan (sleepy time!). I mean, wow! Why are we not just doing pumpkin shooters every day? The best way to get all of these nutrients is to either roast it, puree it, or turn it into hummus and soup. If you do feel the need to eat it in pie form, try to go for a smaller slice.

Okay, if you saw my September post, I did mention that I don’t like the taste of pumpkin, which is not all true – I do make a yummy pumpkin roll that I could totally eat the whole thing if I’m not careful. It’s super moist (not a bad word!) and cuts like a dream – with a swirl so beautiful it’s practically hypnotic. I also have a recipe for a pumpkin pie spice dip (thanks mom!) that goes well with ginger snaps. It’s great as a dessert appetizer (get it? Something you snack on while the pies are getting sliced) and takes 5 minutes to make. Just something to think about for when Thanksgiving comes.

Until then, you’re going to take the time to check out the produce section and get some winter squash to take home and make for dinner. My favorite is acorn squash, cut in half and slathered with some butter and maple syrup and sprinkled with brown sugar, then roasted in the oven (Is it a dessert or a side dish?) Although if you wanted to be healthier, you could get a spaghetti squash and use it to replace your actual spaghetti noodles – just don’t tell nonna! Take the time to find some recipes and make squash Sunday a new tradition.

Remember, it’s either squash or be squashed!