The 52 New Foods Challenge – Butternut Squash

The first time I bought a butternut squash, I had no idea what to do with. I found a recipe in my Clean Food cookbook for roasted butternut squash with almonds and a touch of maple syrup. It was exciting to try new a food and a new recipe and really like it! The next week, at the farmer’s market, I went back for more butternut squash. This time I found a recipe for butternut squash soup. I’ve been hooked ever since! Here’s my favorite Butternut Squash Soup Recipe.

Jennifer Tyler Lee also suggests butternut squash soup and a maple roasted butternut squash. Yum!

Food Facts:

  • Member of the cucurbitaceae family.
  • Because of the thick skin, winter squashes, like butternut squash, can last in cold storage for up to six months.
  • The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
  • Of all the winter squashes, pumpkin contains the most beta-carotene.
  • Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
  • Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
  • Good source of fiber.
  • Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.

Sources:
Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Superfoods by Tonia Reinhard, and The 52 New Foods Challenge by Jennifer Tyler Lee.

 

 

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