How is it the end of October already? Chances are (I hope!) pumpkin carving is somewhere on your agenda this weekend. Wether you’re carving Jack-O-Lanterns, or preparing squash or pumpkin to eat, the first step is to scoop out the seeds. Just don’t know throw them out! The seeds are nutrient power houses with unique health benefits. The seeds of pumpkin, and other sweet squash, are an excellent source of magnanese, phosphorus, iron, copper, vitamin K, and zinc.
Ok so the picture above isn’t of pumpkins; it’s kabocha squash. Cute right?! The little guy on top was my dinner last night. Kabocha squash might not be as widely popular as it’s cousins pumpkin and butternut squash, but it’s just as delicious and has an even more impressive nutrition profile. The vibrant colors of kabocha squash (usually bright orange or green) signify high levels of antioxidants, Vitamin A, Vitamin C, potassium, and magnesium.
Squash season is at it’s peak right now, therefore it's the perfect time of year to experiment with different varieties of squash. So go crazy! My favorite right now are the sweet squashes. Here is an easy and delicious way to prepare them.
Sweet Squash
Ingredients:
1 sweet squash (pumpkin, butternut squash, buttercup squash, kabocha squash)
1 tbsp of coconut oil
cinnamon
sea salt and pepper
pure maple syrup
Preheat oven to 350 degrees
Wash squash thoroughly (buy organic so you don’t have to remove the skin!)
Chop into 2 inch pieces
Lightly coat with coconut oil
Season generously with cinnamon and a dash of sea salt and pepper
Bake for about 20 minutes or until soft enough to easily pierce with a fork
Serve warm with a drizzle of maple syrup
Squash Seeds
Ingredients:
squash seeds
extra virgin olive oil
Preheat oven to 350
Rinse and wash seeds thouroughly
Place on lightly oiled baking pan
Bake for about 20 minutes
Season with sea salt to taste
Enjoy!
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