The seasons are a reminder that life is always changing. Even the types of food you want to eat are affected by the transition from summer to winter. Typically, we equate spring to fresh food from the garden, but fall also offers us a wide selection of harvest fruits and vegetables. Included in this plethora of options are winter squash, so named because when stored correctly, they can last well into the coldest of months. Squash comes from Guatemala and Mexico, but the most popular is the butternut squash, which comes from the USA. Shaped like a pear with cream colored skin and dark orange flesh, the butternut squash was named for its nutty sweetness. There’s nothing sweeter than adding this fall favourite to your diet.
Winter squashes have a lot going for them in the nutrient department. This flavourful squash is a rich source of anti inflammatory nutrients, as well as omega-3 and beta-carotene for a strong immune system. If the common cold or flu sneaks up on you, then squash them with the vitamin C content and antibacterial support the butternut squash serves up. With all of those benefits, it’s no wonder why the butternut squash has the attention of health-conscious eaters.
Butternut squash has a fine texture and a sweet, nutty flavor that compliments many different meals. Roasting squash and blending it with broth, onions, rosemary, and garlic makes a vibrant fall soup. Alternatively, you can try juicing it with other vegetables and fruits for an irresistible boost of vitamin C. We like to season our squash with a bit of thyme, basil, and black pepper. It pairs nicely with our delicious roasted cauliflower mash.