"Food is our common ground, a universal experience."
Visiting farmers markets this time of year is pure fun. Fall squash in beautiful shades of orange, yellow, and green - such as butternut, acorn, pumpkin kabocha, and delicata - mimic the color of fall leaves as trees say good goodbye to summer and prepare for winter.
Butternut squash is one of my favorites. With its deep orange color and high fiber
content, the versatility of butternut squash is overshadowed by its powerhouse
of nutritional value. Roast it with root
vegetables. Cube it for sauteeing. Cook
it with onions, curry, and coconut milk for comfort soup to serve for friends. According
to the US Department of Agriculture, 1 cup cubed has 493 mg of potassium, 2.8
grams of dietary fiber and only 63 calories.
High in beta-carotene, it is good for your skin and your digestive
tract.
When you visit your local farmers markets this fall, look
for a new “baby” variety of butternut squash.
I tried it for the first time this month and it is delicious! You can have your own personal butternut
squash! I served it with wild rice, sautéed beet greens, and crabless cakes – simply
divine!
With love and kindness,
Nancy Heinrich, MPH
Founder and Wellness Architect
