Get Your Squash On!

It’s now full-on pumpkin/winter squash season a/k/a one of the greatest times of the year! There are so many delicious varieties to choose from, but among my favorites are pumpkin, butternut and kabocha (a/k/a Jap Pumpkin/Japanese Pumpkin). When confronted with these in their full form at the grocery store or farmer’s market, though, the task of figuring out how to cut/peel/cook them can seen a bit daunting.

To help make things seem a little less daunting, we now have step-by-step tutorials with photo guides here on the blog that show and explain how to prep and cook the varieties below (click below images to be taken to the tutorial pages):

Spaghetti squash and acorn squash tutorials will be coming soon and I will simply update this post to include links to those as well once they have been added to the blog (so check back soon!). Spaghetti squash is definitely super Low FODMAP-friendly, allowing the same serving size as kabocha squash. I have yet to find anything concrete regarding acorn squash and the Low FODMAP food plan but as soon as I do, I’ll update for that information as well.