Scoop Up the Benefits of this Seasonal Treat

Winter squash is a nutritional powerhouse — an excellent source of antioxidants, vitamins C & A, rich in fiber as well as providing vitamin K, folate and potassium. Do your body a favor by squeezing some squash into your diet!

Acorn — Delicious halved, seeded and roasted. But first, rub the cavity with brown sugar, sea salt and butter!

Butternut — Sweet, nutty and vibrant, butternut can be baked in the shell or peeled & chunked/diced for steaming or sautéing. It is a lovely addition to soups, stews, risotto and pasta, adding texture and creaminess.

Spaghetti — A dieter’s dream with only 20 calories and 5 grams of carbohydrates per 1/2-cup portion, spaghetti squash can be baked whole, simmered or cooked in the microwave. Its golden flesh separates into crisp strands that can be served like pasta with a variety of sauces.

Hubbard — Hubbard is sweet but grainy, so it is best roasted or simmered, then mashed or puréed with butter or a bit of milk and seasonings. It makes a delicious pie filling and the seeds are also great for roasting! An added plus: it contains 3 grams of protein per 1/2-cup serving.

Kabocha — Known as a Japanese pumpkin, Kabocha’s cooked flesh is tender, smooth and sweet, and its skin is edible. Once halved and seeded, cut into wedges and toss with coconut oil and sea salt before roasting. It’s refreshing served chilled on salads with hearty greens like kale.