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Squash is
warming nature and sweet in flavour. It influences the spleen,
pancreas and stomach and reduces inflammation, thus reducing the
severity of conditions like asthma, osteoarthritis, and
rheumatoid arthritis. Squash can also help to improve energy
circulation, has very powerful antioxidant properties, and the
fiber content helps prevent heart disease and colon cancer.
Although not as potent as root vegetables such as burdock,
garlic or onion, winter squash has been found to have
anti-cancer type effects. The seeds of the squash, similar to
pumpkin seeds, can also help to destroy intestinal worms (eat a
small handful of seeds twice daily for three weeks).
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Compared to summer squash, winter squash contains
greater amounts of natural sugars, carbohydrates, and
vitamin A. The watery summer squashes, such as zucchini,
have more of a cooling nature and a diuretic property to
them.
Winter squash is an
excellent source of
vitamin A
(in the form of beta-carotene), a very good source of
vitamin C,
potassium,
dietary fiber
and manganese. In addition, winter squash is rich in
folate, omega-3 fatty acids, vitamin B1, copper,
vitamin B6,
niacin-vitamin B3
and pantothenic acid.
Each type of squash varies
in shape, color, size and flavour. |
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They
all have hard protective skins that are difficult to pierce
which gives them a long storage life of one to six months and a
hollow inner seed containing cavity. Some examples of winter
squash include: butternut squash, acorn squash, spaghetti
squash, and pumpkins.
Serving Ideas
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Steam cubes of winter squash
and sprinkle with olive oil, tamari, ginger and pumpkin
seeds.
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Top "strings" of spaghetti
squash with pasta sauce (using the spaghetti squash as a
pasta substitute).
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Add cubes of winter squash to
your favorite vegetable soup recipe.
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GOLDEN BUTTERNUT SQUASH SOUP
OOOOOOOOOOOOOOOOOOOOOOOOOOO
Serves 8-10
It is a
perfect soup recipe for those days when you want something warm
and comforting.
- 1 medium
sized butternut squash, peeled and cut into 1/2inch cubes
(about 3 cups). (You can soften the squash by steaming it or
just add it directly to the mixture once you have added the
hot water and let it boil until it is soft.)
- 1tbsp of
olive oil
- 1 large
onion, chopped
- 5 cups
of water
- 3 medium
cloves of garlic, chopped
- 3 medium
sized carrots, chopped
- 4 large
zucchini, chopped
- 1 tsp
tarragon
- Salt and
pepper to taste
Optional:
ginger, turmeric, curry powder
Saute onions in oil and a little
water over medium heat for about 5 minutes, stirring frequently,
until browned. Add garlic and carrots, and continue to sauté for
another few minutes. Then add zucchini and stir. Add spices and
mix well.
Boil 5 cups
of water and add to mixture. Add squash and mix. Bring to a boil
on high heat. Once it comes to a boil reduce heat to medium low
and simmer uncovered until squash is tender, about 10-15 minutes
(or longer if you haven’t steamed the squash).
Blend with
a hand blender or you can use a blender - but make sure you
blend in batches filling the blender only halfway, start on low
speed so hot soup does not erupt and burn you! Blend until
smooth. Thin with a little water or rice milk if needed. Season
to taste with salt and white pepper.
Enjoy!
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