|“Squash” Poor Nutrition This Winter
When the weather turns cold, many of the fresh fruits and vegetables we enjoy in the summer disappear from farmers’ markets. But just when we need it the most, nature saves the day with delicious and versatile veggies that last all winter long — winter squash.
Butternut squash, acorn squash, pumpkins and their kin are members of the genus Cucurbita (which also includes summer favourites like zucchini and cucumbers). They have a tough rind that lends them well to storage in the cold season, when they are a tasty source of several key nutrients. Your doctor at Chiropractic for Life invites you to consider the health-promoting gifts of winter squash and add it to your family’s next meal.
If you haven’t prepared winter squash before, don’t be intimidated by its thick rind — it’s easy to peel with a vegetable peeler. Then cut it in half, scoop out the seeds, cut the flesh into one-inch cubes and steam for about seven minutes. Season to taste and serve as is or puree. Winter squash makes a delicious creamy soup.
You can also skip the peeling and roast a halved squash after pricking it with a fork and adding a light coating of oil and a sprinkle of salt. The skin is easy to peel off after roasting.
Seeds from pumpkin — or any winter squash — can be separated from pulp and roasted on a baking sheet until golden brown. Just make sure to clean them thoroughly first. Snack on them as is or add them to granola and baked goods, or use the seeds as a salad topper.Dr. Barbara Smith