8 Reasons to Love Butternut Squash

October 16th, 2012
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Nutrition

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Facts, tips and tricks on why and how to enjoy this nutty, buttery fall beauty.

8 Reasons Why We Love Butternut Squash. www.cocomamafoods.com #glutenfree


Boots, jackets and squash. If this were an SAT question the answer is, "Yes, they all go together." It's that time of year we long to buy a great pair of boots, cozy up in a cool jacket and roast a little squash. Here we give you 8 reason why you should fall in love with this nutty, buttery, low-calorie beauty.

  1. The stats, and all we can say is WOW.

    Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300% of your daily value of vitamin A, 50% of vitamin C, 7% of calcium and 5& of iron.

  2. A beauty treatment in a meal.

    Loaded with Vitamin A, which is important for healthy white blood cells, strong immunity and vibrant eyes, skin and hair. In other words, a complete beauty treatment in a meal.

  3. Will keep you skinny.

    Low calorie, no fat and we are going to say it again...FIBER. Keeps you feeling full longer.

  4. Recommended by experts.

    Squash is often recommended by dieticians to lower cholesterol and aid in weight loss.

  5. Aromatherapy in the oven.

    Your house will smell like fall: roasted squash fills the house with a nutty, buttery smell.

  6. Prevent colds and flu.

    With 50% of your daily Vitamin C requirement in each serving, squash will help you ward off illness.

  7. No waste.

    Almost all parts of the butternut squash plant—fruit, leaves, flowers, and seeds—are edible.

  8. A versatile food.

    The squash is favored in both savory and sweet dishes. It can be used in a variety of delicious recipes as bakes, stuffed, or stew-fried. We like it best steamed in order to get the maximum nutrients.

    Tips on buying and storing your squash.

  • Whenever possible, buy long neck butternut fruit as it contains more meat and fewer hollow cavities and seeds.
  • Avoid those with a wrinkled surface, cuts, spots and bruises.
  • Once at home, ripened squash can be stored for weeks in a cool, well-ventilated place. Cut pieces should be stored in the refrigerator and used within a few days.
  • Some squash varieties are subjected to insecticide powder or spray. Therefore, wash them thoroughly in running water in order to remove dust, soil and any residual insecticides/fungicides.
  • Cut the stem end and slice the whole fruit into two equal halves. Remove central net-like structure and set aside seeds. Then cut into desired sizes. In general, wedges/small cubes are used in cooking preparations.

 

  1. ******

    Now tell us: What's you fav seasonal squash recipe?

Comments (1)

Tuesday October 16th, 2012 - 11:58 PM

Sara Gragnolati

I recently found this recipe on pinterest and tried it out last week. I've made it twice so far and already bout ingredients to make it again.

It's a vegan BUTTERNUT SQUASH MAC N CHEESE from Oh She Glows. It's sooo delicious and really easy to make.

http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/

Substitutes:
*cashew milk for almond milk
*1 TBSP chia seeds in place of flour
*fresh garlic instead of powdered

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