Butternut squash is the quintessential fall/winter food. It’s huge, flavorful and mixes well with lots of things. A good squash soup is really filling and satisfying, and nutrient rich.
Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It’s also a good source of calcium, iron, phosphorus, and copper. It’s also rich in carotenoids — including beta-carotene, beta-cryptoxanthin, and alpha-carotene — which are plant pigments that give butternut squash its bright color. These compounds are provitamin A carotenoids, meaning your body converts them into retinal and retinoic acid — the active forms of vitamin A. Vitamin A is essential for regulating cell growth, eye health, bone health, and immune function.
These power packed nutrients however take a little work. Many of the recipes require a lot of shredding or cutting into pieces.
Blessings to you,
p.s. – Here are a couple of my favorite squash recipes.
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