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Truly a seasonal treat, winter squash appears in the stores when the leaves
start to signal fall. There are several types of squash to choose from, including
acorn and Hubbard. These hard-skinned squash, like a pumpkin, have dense, firm
flesh and a hollow center filled with seeds. Scoop the seeds out and roast
them in salt and oil for a nutritious treat. The flesh can be eaten in many
ways, included roasted in the oven, pureed and added to soups or pastas, baked
into breads, or even grilled. It’s bursting with vitamins and antioxidants,
and it tastes great.
Squash in very high in vitamin A, and also contains fiber, vitamins C, B6, B1,
potassium, and folate. It has been found to contain phytonutrients, which may
help prevent cancer.
- Squash was originally cultivated for its seeds
- Columbus brought
squash to Europe from the New World.
Choose dry, solid squash free of cuts, dents, and bruises.
The Fresh1 squash comes from Florida and is available September through November.
Store squash in a cool dry place, and use within a couple months of purchase.
Meals For Two
Quick 'n Easy