But perhaps nothing does a better job of distracting us from subzero temperatures than all the amazing seasonal grub.
Im talkingturkey,pies, pomegranates, citrus, and, of course, squash.
(Sturdier varieties like butternut can even last for up to six months.)
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There are also plenty of questions about these seasonal specialties, such as to peel or not to peel?
To prep it, she says youll want to start by cutting it in half both lengthwise and widthwise.
After youve finished peeling, scoop out the seeds and dice the squash.
Then drizzle it with oil, evenly spread it over a baking sheet, androast until tender.
Then scoop it out and puree it.
Dice it up small, roast until crispy, and use as croutons in your next salad.
Or shred it up and throw it in some latkes.
Here are a couple recipes to get you started.
Which is why Sharp says you shouldnt even bother trying to peel it.
When its ready, scoop out the flesh.
She likes to use her reserved pumpkin in pies,smoothies, and soups.
Try out these recipes.
Kabocha squash
This Japanese squash variety is like pumpkins slightly starchier, nuttier cousin.
(Oh, and its green.)
Much like a pumpkin, its not exactly easy to slice open.
This will keep it grounded so your knife doesnt accidentally slip and cut you while youre peeling.
Afterwards, Sharp says you could roast it in halves, wedges, or cubes.
And, whatever you do, definitely roast it.
Try it in these recipes.
Scoop out the seeds and roast cut side down on a foil covered baking sheet.
When its cooked through, Sharp recommends using it to hold things likesavory stuffingsand rice dishes.
Spaghetti squash
This one is a favorite of the low-carb community.
When its finished cooking, shred the flesh with a fork until it takes on a noodle-y texture.
Top it like spaghetti with tomato sauce or oil and herbs, or try out these recipes.
Again, the best method for cooking this one is roasting.
Try it in these recipes.
