|Squash: Butternut, Queensland Bue, Acorn and Pumpkin|
1. Squash is extremely low in fat and sodium. Because of this it's great for your arteries and heart!
2. The pulp of this colorful veggie can neutralize excess stomach acid because of the abundance of alkalizing mineral salts. So if you are riddled with heartburn...eat some squash!
3. The fiber can help with constipation by acting as a mild laxative.
4. Because of the high vitamin A content it can help with vision disorders like cataracts.
5. Like most real food squash can help prevent cancer since it's riddled with vitamin C, vitamin A and fiber three of the most effective anti-cancer fighting agents.
6. The seeds are high in zinc, Vitamin E, iron, linoleic acid and protien. Squash seeds also contain vermifuge which can fight parasites and worms.
Preparing the squash:
Okay...now does this mean eat nothing but pumpkin pie this holiday season???? NO! You can try to roast it, bake it, put it in stews and soups and puree it for smoothies.
Normally I use the acorn, butternut and green pumpkin (not pictured) for soups. In the near future I'm going to try and make smoothies from the abundance of squash we have right now. In the past I've baked the acorn squash.....but didn't season it well so I'll have to try again.
I'm a sweet potato pie kind of woman, but maybe...just maybe pumpkin pie can be on the menu this Thanksgiving.
I love love love pumpkin seeds (pepitas)!! I make milk from them, add them to chia pudding, put them on salads and in my homemade trail mix.
Since they are so nutritious you can't go wrong with incorporating them into your diet.
How do you like to prepare squash/pumpkin?
Peace and blessings!
References for this post:
The Encyclopedia of Foods and Their Healing Power - Volume 2 - Dr. Pamplona -Roger