No single food provides a greater percentage of certain carotenoids than winter squash.
You may think of winter squash as a very starchy vegetable – about 90% of its total calories come from carbohydrate, and about half of this carbohydrate is starch-like in its composition. However, recent research shows that all starch is not the same. The starch content of winter squash brings along with it some key health benefits. Studies now show that these starch-related components in winter squash have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.
The combination of antioxidant and anti-inflammatory compounds in winter squash that have shown this food to have clear potential in the area of cancer prevention and cancer treatment.
Winter squash has an amazing phytonutrient content.
Winter squash is an excellent source of vitamins A and vitamin C. It is also a very good source of enzyme-promoting manganese and digestion-promoting dietary fiber. In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B2, vitamin B6, magnesium, potassium, copper and vitamin K.
Have you ever tried Delicata Squash?
It’s delicious! Delicata squash, also known as Bohemian squash is oblong, with cream-coloured skin and green or orange stripes running the length of it. With creamy yellow flesh, this squash tastes a bit like sweet potatoes.
Wondering how to cook it?
Cut off the ends, hollow out the seeds and slice into 1/2 – 1″ rings Season with garlic powder and paprika. Bake for 30-45 minutes at 350 degrees.
*If you want a crispier texture, slice the rings thinner.
Eat Healthy and Thrive