Rethink squash

Try the vegetable for breakfast as a sweet-spicy jam.

Kabocha, butternut, and delicata squash are all rich in fiber, potassium, and vitamins A and C, says Lauren Gerrie, co-owner of bigLITTLE Get Together, a New York-based culinary company, and Marc Jacobs' private chef. While they are traditionally used in soups and salads, Gerrie encourages athletes to reimagine the ingredient in both sweet and savory preparations. You can try it in an elevated take on pumpkin pie or for breakfast as a spread. Here, she shares a recipe for three types of winter squash.

Photography by Robert Bredvad

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