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Squash is a fruit from the pumpkin family. It gives 450% of daily Vitamin A, 45% of Vitamin C, and about 20% of potassium requirements. With no cholesterol and richness in omega-3 fatty acids, this may be the best vegetable one can eat.

If you want to eat for immunonutrition, you’re off to a great start with organic winter squash. Long known for their color and carotenoids, they pack beneficial anti-inflammatory, anti-diabetic, insulin-stabilizing, qualities as well as good pectin content. Food extract from Cucurbita genus is most studied in this regard.

Squash has been studied for its use in prostate and breast, colon, and lung cancer. With so many versions of squash, let’s look at the different uses:

6 Winter Squash Uses:

  1. Pie. The pink banana squash is commonly sold in plastic wrap, cubed. Use butternut squash instead of pumpkin for pie.
  2. Side dish. Butternut. This is my favorite, used to make baby food by simply steaming (use the water for water-solubale vitamins) and then grinding. For soup, pie, or side dishes. Stores well, turning sweet and nutty with time. Some stored these cool in November, knowing they last well until February. Sugar Loaf, Sweet Dumpling, Acorn and Butternut.
  3. Soup and stew. Kabocha-style, Cha-Cha and Buttercup, Blue Hubbard, Carnival, and Baby Bear. Beautiful colors, small sizes, these have fantastic flavor and many can even be used as soup bowels!
  4. Stuffing and baking. Buttercups, Turban, Delicata, Sweet Meat .
  5. Anything. Cinderella.
  6. Pasta. Spaghetti squash.

Extra BONUS: Steam 1-inch cubes of almost any squash for 7 minutes! It’s done!

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