I still have 7 more butternut squashes to use…
But my skin is looking eerily similar to Snooki’s so I think a pause on the butternut intake is probably best.
Not straying too far…I filled my butternut void with acorn squash.
Nutritionally speaking, they are similar pretty much the same. Both are excellent sources of manganese, potassium, calcium, vitamin A (in the form of B-carotene) and vitamin C. And they are packed with fiber.
In other words, my orange glow will soon be upgraded to oompa-loompa status.
If you are wondering about what else B-carotene is good for – aside from keeping your skin bronzed through the winter months – it’s definitely one amazing nutrient.
Not only has it been shown to have powerful antioxidant and anti-inflammatory properties, but beta-carotene is even able to prevent the oxidation of cholesterol in the body, which may can even help stop the progression of atherosclerosis. [Oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke]
I could go on and on because there are far more health benefits beyond the cardiac ones I highlighted above, but for now I’ll give you the quick version.
Beta carotene also:
- reduces the risks linked to free radicals seen in long term diabetes
- may be inversely associated with insulin resistance and high blood sugar levels, thus helping regulate blood sugar
- can help to reduce the risk of colon cancer
- has anti-inflammatory effects that minimize the severity of conditions like asthma, osteoarthritis, and rheumatoid arthritis
And that’s JUST one nutrient. Imagine if I went into all the details of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid. Don’t worry, I’ll let you research these on your own…
Nutrients aside, one of my favorite things about winter squash is it’s storage potential (my first case from November is still good).
Depending upon the variety, winter squash can be kept for up to six months (much longer than summer squash). To maximize shelf life, keep it away from direct light and don’t subject it to extreme heat or extreme cold.
Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days. The best way to freeze winter squash is to cut it into pieces of suitable size for individual recipes before putting it in the freezer.
To cook them, simply place the halved squash, flesh-side down, in a baking dish.
Add a little water and bake until tender. *optional: cover with tin foil
The cooking time will depend on the thickness, but in general 40-45 minutes on 350 should be sufficient.
A fork should easily pierce the flesh and scooping out the guts should be like buttah.
Now, if you’re asking what to do with this fleshy flesh, allow me to help.
Unlike butternut squash, acorn squash has a more nutty flavor. It’s still sweetish, but nothing like the sweetness of my butternut lover. Therefore, including sweeter ingredients in an acorn squash dish won’t overwhelm your taste buds. In fact, it will probably dazzle them.
The above is a mash up of quinoa, acorn squash, peanut butter, dried cranberries and agave nectar.
Of course, you could always eat straight out of the squash like a bread bowl, scooping away the insides with each bite.
What’s your favorite winter squash?
I really can’t get enough squash/sweet potato ever. I think sweet potatoes are my favorite, but from the squash family I really like buttercup.
The raisins and the PB make me want to roast a squash…like now!
I love all winter squash, but my favorite is spaghetti. And delicata…it is a tie…they are both sooooo good!
Courtney
What kind of camera do you use? Your picture are always fantastic and I do know you take some in artificial light. I’m dying to know your secret!
My favorite winter squash is Blue Hubbard, but have not seen any since moving to Charlotte 🙁
I’m not a huge squash person, mostly because cutting them is so damn difficult!! BUT I do love butternut. And I’m sorry to say that that’s about as far as my squash knowledge goes!
I love them all, but buttercup is my favorite.
Loved the Snooki comment! Lol!
I love love love all things squash, but I just tried kabocha for the first time on Sunday and oh.my.word…the BEST! I am in LURVE!!
Okay, Nurse Hippie, you’ve convinced me to stock up on some orangy squash on my next grocery store visit. I haven’t had squash in a while, but I think I want some butternut or a kabocha.
Fellow acorn-squash fan here! I just had some tonight stuffed with kale, white beans, and tahini. However, I am loving the looks of your sweet combo, so I’ll have to remember this for whenever I eat the other half…
I love me some acorn squash! I like to hack it up into thin wedges and bake ’em with chili powder, salt and pepper. SO GOOD! I even eat the skin…weird?
Your squash and quinoa dishes always look so healthy and filling!
I could use an orange glow if you know what I mean!
ooo well i think i will make that quinoa dish with the butternut (funnily enough) that i just bought ahah!
i always say the plural of squash as just squash. i am using “squashes” from now on. it’s way more fun to say.
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Gleaning diet tips from you is going to save my life. I love that you include the health benefits of what you eat, because I research everything that goes into my mouth. I already eat somewhat anti-inflammatory to deal with Lupus, but I need to crank it up. You have so many options of how to toy around with food I could cry. Thank you a million. This weekend I’m gonna make Whole Foods cry.
im so so glad youre finding my site helpful. glad to be a resource in any way 🙂