Father Andrew's Hot Body Gym

October 29, 2009

Just Squash It

Filed under: diet — Tags: , , — Lady Who Cooks @ 12:57 pm

squashOh the squash!  Glorious squash!  Seems like the grocery stores are overflowing with these tasty and sometime strange looking wonders.  Fall and winter, if they ever really occur in Florida, are great times to experiment with different types squash.  There are two main categories of squash, ‘summer’ and ‘winter’, typically summer squashes are Cousa, yellow, pattypan, zucchini and the most common winter squashes, who have a rather larger variety, are acorn, butternut, and hubbard.  My personal favorite is the acorn squash, easy to cook and tastes how I can act, a little nutty.

Squash is typically rich in beta carotene, fiber, potassium, vitamin C and magnesium.  Winter squashes can be stored for months in a cool basement-hence the name “winter” squash.  Squashes can be roasted, sautéed, and blended to make soup. The seeds are a tasty treat when you roasted them with a little seasoning and olive oil.  Squashes are considered a dense vegetable, complex carbohydrate, and if you follow The Zone you don’t want to overindulge.  I believe ½ cup of acorn squash equals 1 carb block.

A couple ractical recipes for squash:

-The easiest way to cook it:  For most winter squashes you can slice open and roasted with olive oil and a little garlic salt for 45minutes at 400 degrees.

-Butternut soup:

1 medium butternut squash, peeled & cut into 1″ cubes
1 yellow/white onion
2-3 tbs. olive oil
2 c. homemade chicken stock
1 c. water (or more if you want a thinner soup)
generous shakes of cinnamon
few shakes of nutmeg
salt & pepper to taste

Directions:
Heat olive oil over medium heat and add onions. Cook until translucent. Add in butternut squash & chicken stock + 1c. water. Bring to a boil, then reduce heat to a simmer until squash is tender.

Put entire mixture into a blender (be careful of it exploding out of the top due to the heat), and puree until smooth. Transfer back to the stovetop & simmer until reheated through. Add in cinnamon, nutmeg & salt & pepper. Add in water to thin, if desired.

Nutritional information from The Daily Plate:
Calories = 932
Fat = 48g
Carbs = 100g
Protein = 19g
(divide everything by 8 for 1c. measurements)

Receipe courtesy of My Journey from Vegetarian to Paleo..

What is your personal feeling towards squah?  Love it, hate it?  Have any good recipies?

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