I love fall. When I was in college in Tampa, Florida, all of the “Yankee students” would receive packages from home with smashed colored fall leaves, baby pumpkins, gourds and squash!
Speaking of the squash family of vegetables, we see them everywhere this time of year, but what does one do with them (besides put them on the front porch?) Do they offer us nutritional benefits after weight loss surgery? 
First of all, the squash family includes pumpkin, butternut, acorn, spaghetti, zucchini and yellow squash. I’ve come up with some of my own recipes that showcase these brilliant veggies and get us ready for the crisp weather!
Before trying some recipes that will make you want to “Squash into Fall,” brush up on the great things squash does for your body. They might not be packed with protein, but they’re full of nutrients your body will love. I promise you, once you “Squash into Fall,” you’ll never want to return (or live in Florida!)
Below is a quick rundown of what you can gain from eating a member of the squash family. Look for the first recipe later in the week!
- Fiber…your body’s broom! Squash is packed with fiber, the nutrient shown to help lower cholesterol and fight colon cancer. Hiding pureed squash into recipes is a great way to increase the fiber without anyone knowing it.
- Vitamin A…gear up the immune system for winter! Pumpkin and butternut squash are especially high in beta-carotene, a precursor for vitamin A. Vitamin A can also be identified as the “anti-infection” vitamin, because it plays such a large role in boosting the immune system.
- Omega 3s…it’s all about the seeds! Pumpkin seeds, also called pepitas, are high in the essential fatty acid that’s good for the brain, heart and eyes. They can be easily toasted, and flavored with any spice from cinnamon to curry. Most of us forget about this squash byproduct that’s packed with nutrition!
Powered by Compendium Blogware
Comments for "Squash" into Fall!