Squash are in abundance this time of year. There are many ways to cook squash, ie soups, baked, curries, etc.
The winter squash group includes pumpkin, acorn, butternut, and spaghetti squash. Winter squash, like other richly colored vegetables, provide an excellent source of carotenes. Generally, the richer the color, the richer the concentration. They also offer a very good source of vitamins B1 and C, folic acid, pantothenic acid, fiber, and potassium. Winter squash are also a good source of vitamin B6 and niacin. Research also suggests that winter squash gives antioxidant support, has anti-inflamatory benefits, potential blood sugar regulation benefits, promotes optimal health, high in vitamin A.
Stuffed Baked Squash Recipe
1/2 cup chopped onion
1 large clove crushed garlic
1/2 tsp rubbed sage
1/2 tsp thyme 3-4 tbs butter
1/4 cup chopped nuts (ie walnuts, pecans) - optional
1/4 cup sunflower seeds
1 stalk chopped celery juice from 1/2 lemon
1/4 cup raisins
1 peeled, cored, chopped apple Acorn or butternut squash (sliced length wise down the middle, seeds removed)
Saute onions, garlic, celery, nuts and seeds in butter. Cover over low heat until onions are clear, nuts are browned, celery is tender. Add remaining ingredients. Cook stiring over low heat 5-8 minutes until everything is acquainted. Remove from heat and pack stuffing into squash cavities. Bake, covered at 350 F for about 25 minutes. Serve with your favourite chutney.