Much like Mother Nature and the change of seasons, our bodies are always transitioning. As we move into fall, it is important to heed the signals that nature intended for us to follow. We often feel the effects of the season change as the days get shorter and the weather gets colder. It prompts us to rest a bit more and stay indoors.
This doesn’t necessarily mean giving up an exercise routine but it may mean shifting to more grounding, strengthening practices to support ourselves during this time of transition. Pilates is an excellent exercise for this time of year as it is both stabilizing and nurturing, as we foster a deep mind to body connection with every breath.
It’s also a wonderful time to devote to some extra time in the kitchen! Cooking and sharing a meal with family and/or loved ones is an excellent way to feel connected and share what means the most to us - our health and happiness.
One of my favorite things to do this time of year is to roast fall squashes. From kabocha, acorn, and butternut, squash is a versatile vegetable and there are so many ways to enjoy it once it’s cooked - mashed with a little ghee and cinnamon or simply as is roasted with a drizzle of tahini!
Below is a recipe for the simplest way to prepare your squash. You can get creative by using it in stews, soups or as a main dish; you can also try stuffing it with a hearty grain such as barley or wheat berries.
Roasted Squash Recipe
- One squash (Acorn, kabocha or butternut work best)
- Ghee, butter or olive oil
- ½ teaspoon of salt
- ½ teaspoon of cinnamon and nutmeg