This morning officially feels like fall, and with fall comes winter squash. 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. Last week I noticed them making their appearance at the farmers market – it is time for us to transition our seasonal palettes from fresh salads to hearty soups.
Our bodies naturally know what foods they need for what season. With spring and summer we are drawn toward lighter salads and fresh fruits to cool our body temperature down. And with the cooler weather moving in for fall and winter, can't you just feel your body craving the warm comfort that stews, soups and baked dishes have to offer?
Personally, I have been a little intimidated by the winter squash. Their thick skins, how long to cook, etc. I LOVE them and want to eat more of them. Can you say healthy comfort food!?
Here is a link to a quick video on how to prepare the winter squash with three different cooking methods.
http://bit.ly/oN881g
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