![]() ![]() Whole butternut squash will keep for up to 3 months when stored properly. Butternut squash skin is fairly easy to peel, and both the skin and the seeds are edible. Thumbs up for not having to peel to squash before cooking. The easiest way to prepare butternut squash is cut it into two sectionsthe slim neck and the bulbous, bell-shaped bottomand handle each separately. In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon. The nice part is that you can also eat the skin of this acorn squash since roasting it helps to soften it. Line a baking sheet with parchment paper and drizzle with olive oil. Sometimes you just can’t go wrong with simple. The flavor of this dish though is simply fantastic. Once you roast the acorn squash with the herb parmesan mixture and of course pile extras on top of each slice, the squash itself becomes buttery. It’s such a simple recipe – acorn squash, dried herbs, and a touch of parmesan cheese all roasted to perfection. This Vitamin A plays a role in healthy vision by helping prevent macular degeneration.When beta carotene (found in squash) is consumed, the body converts some of it to Vitamin A.It’s believed that Omega 3’s help prevent against inflammation and reduce the risk of certain cancers.Beta carotene is also a source of Omega 3 fatty acids.The orange flesh of squash indicates that it’s packed with carotenoids, nutrients that may help prevent against heart disease.Consistently consuming fiber in your diet may help decrease your risk for cardiovascular disease because it attaches itself to the cholesterol in your blood stream and removes it from the body.1 cup of squash provides 9% of the Recommended Daily Intake (RDI) for fiber.Sprinkle herbs onto the squash, then flip and use hands to evenly coat the acorn squash with herbs.Not only is squash pretty budget friendly and available at most grocery stores, it boasts the following health benefits too. This Japanese squash has a squatty shape, green rind, and orange flesh.Place your acorn squash slices on a baking sheet lined with parchment paper.Butter: Melt the butter, or substitute your favorite oil. Squash: Cut one squash in half lengthwise, and scoop out the seeds. ![]()
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