“Modern day Squash was developed from wild Squash that grew in the area between Guatemala and Mexico. The Native Americans held Winter Squash in such high regard that they buried it along with their dead to provide them nourishment on their final journey.”
Now, with that said….this MUST be some good stuff!
Squash can come in many varieties such as: Butternut Squash, Acorn Squash, Hubbard Squash, Turban or Buttercup Squash, Kabocha , Spaghetti Squash, & Pumpkins.
Although Winter Squash is available from August through March, it’s peak season is in the fall during the months of October and November. These are the months when it’s concentration of nutrients and flavor are the highest and it’s cost at it’s lowest!
This vegetable is packed with Vitamin A, B6, & C, Potassium, Fiber, Manganese, Folate, Omega-3 fatty acids, B1 Thiamin, Copper. With all of that, what’s there NOT to like? 🙂
They also come with alpha and beta carotene, known as “Provitamin A” compounds because they can be converted into an active form of Vitamin A. These carotenoid phytonutrients also function as powerful antioxidant and anti-inflammatory agents. Excellent food for knocking out colds and flu!
I tried Squash for the first time around 2 years ago. Mainly because I’ve never tried it before and I wasn’t sure how to cook the stuff, but I had lots of my vegan and semi-vegan friends tell me how delicious it was….so I decided to give it a go! After a couple of trials and error learning the best and easiest preparation and cooking methods, I’ve come to love this stuff…..a LOT!
One of my favorite Squash recipes to make takes around 10 minutes!:
2 cups of Butternut Squash (I was lucky to find some at my local supermarket in small packages already cut into 1-inch cubes)
3 tbs. Extra virgin olive oil
1 tsp Lemon juice
Sea salt & pepper to taste
Fill the bottom of the steamer with 2 inches of water. Steam covered for 7 minutes or until tender…yet firm enough to hold it’s shape. Testing Winter Squash with a fork is the best way to determine whether it’s done. Transfer to a bowl. For more flavor, toss Butternut Squash with the oil, lemon juice, salt and pepper while it’s still hot. Research shows that carotenoids found in foods are best absorbed when consumed with oils. Serving size: 1-2
So if you haven’t tried it before, squash your fear of Squash….and get some today! 😀