Winter Squash-mmm so good!
BySarah Axtell, ND •July 24, 2008
Squash is packed full of nutrients, most notably beta carotene, vitamin C, potassium, folic acid, fiber, and manganese. Beta carotenes help protect your child from the damaging effects of the sun. They also help fight against cancer, heart disease, and cataracts.
In addition to the health benefits of squash, your little one is sure to devour it when prepared right. The flesh is sweet and creamy. My favorites are Butternut, Acorn, Spaghetti, and Delicatta.
To prepare, cut the squash in half and discard the seeds. Place flesh-side down in a glass casserole dish with about 1/2 inch of water in it. Cook at 350 F for about 25 minutes (until you can poke a fork through the skin). When it is cool enough to handle, scoop the flesh out into a bowl. Add a tablespoon of coconut oil or butter* and salt and pepper. Here are some ideas for seasoning:
-Add curry, tumeric, or garam marsala for an Indian twist
-Add cinnamon, nutmeg, and a pinch of brown sugar, honey, or agave to sweeten
For an alternative to pasta, try spaghetti squash. Cook the same as above. When it is done, take a fork and “rake” the squash threads into a bowl. Add chopped spinach and marinara sauce. Pesto is DIVINE on spaghetti squash. The whole family will love it!!
*It is important to note that the beta carotene in squash is fat soluble so in order to absorb it, you must pair it with a fat. So don’t skimp on the coconut oil/butter (1-2 tbsps).
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.