This blog post is in partnership with the Quaker Oats Company. All opinions are my own. Thanks for supporting projects that make Nutrition Happen!

I can’t let the fall season pass right by without sharing a squash recipe, right?

Are you too pumpkined out? I know what you mean, I’ve definitely been there too. The amazing thing about fall harvest is the abundance in the variety of squashes. One of my favorite squashes is definitely the kabocha. Have you ever tried it before? I like to describe the texture and flavor as a cross between butternut squash and sweet potato. Naturally sweet and very hearty in texture!

As you know, I’ve partnered with Quaker to create nutritious recipes with oats that help reduce food waste as part of their More Taste, Less Waste campaign, in partnership with James Beard Foundation. You can eat kabocha squash skin, so roast with the skin right on – it will soften as it cooks. We’re not always aware of how much food waste comes from the vegetable peels. This is one of the instances where we can use up the entire squash to help reduce food waste. The skin is actually where some of the fiber is so that’s an extra bonus. I like to roast the leftover seeds as a snack for later. It’s amazing how being a little bit more mindful about how we use produce can help towards reducing our overall contribution to food waste.