![]() Squash is also a great plant-based food for those looking to boost heart health by maintaining healthy blood pressure. Much like other brightly colored veggies (such as carrots and bell peppers), squash contains “beta-carotene and lutein” which are “classified as flavonoids that may help to protect human cells from the damaging effects of oxygen.” Flavonoids have also been found to affect or inhibit “cancer cell growth,” meaning squash may reduce the chance of certain cancers. All of these factors put together help keep blood sugar from spiking. Plus, squash also happens to be low on the glycemic index and contains “polysaccharides, a type of indigestible fiber that can prevent blood sugar from rising after eating,” as well as protein and unsaturated oils. A single cup of cooked squash has around “45 90 calories” depending on the type. Winter squash is “fairly low in calories” while being incredibly filling. Plus, you’ll get a healthy dose of vitamins - A, C, E, K, B6, folate, and niacin - as well as some minerals - calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, and selenium. Depending on the type of winter squash, you’ll get a slightly different nutrition profile, but all winter squash have varying amounts of carbs, protein, healthy fat - especially the omega fatty acids - and dietary fiber. Winter squash is incredibly nutrient-rich, making them a wonderful ingredient for plant-based eaters to balance out a diet. The hardier of the two - winter squash such as butternut, spaghetti, and acorn - is generally used for baking and stuffing purposes, while the soft summer squash varieties - such as yellow squash and zucchini - tend to be better sauteed, grilled, or sliced and eaten fresh on a salad. Summer and winter squash are also used differently in the kitchen. Winter squash generally spends around “120 days growing on the plant before being harvested,” and summer squash is usually harvested after around 40 to 60 days. For others, squash sprouts from a vine and is allowed to mature based on the gardener or farmer tending it. Summer squash generally has soft and tender skin, “while winter squash is best when its exterior is rigid and hard.” What determines skin type? Time on the vine! If you’re a veggie gardener, then this may be a familiar concept. The most recognizable difference is skin type. This is one of those recipes that you’ll NEED in your recipe repertoire next time a winter squash shows up in your CSA basket.If you’re a squash lover, then you’ve most likely already heard these terms - winter squash and summer squash - yet what’s the difference? Serve the Bacon-Roasted Buttercup Squash over Quinoa for a satisfying winter meal that is packed with flavor. All things work together for the good of your palate, and I guarantee, you’ll be giving thanks for this recipe! ![]() So I adapted my version of Bacon-Roasted Buttercup Squash from her recipe, and it is fantastic! I don’t think I’ll ever look for a different way of preparing winter squash again! The Rosemary Honey is what makes it so exquisite: the honey brings sweetness, the rosemary adds an herbal note, the tartness of the cider vinegar adds acidity that balances the sweetness of the honey, the pepper flakes bring a welcome zing of heat, and soy sauce contributes a meaty umami flavor. ![]() (Except…it would be missing…you know…bacon.)ĭrizzling the honey over the bacon-roasted squash, which I served over quinoa. You *could* omit the bacon, and it would be a delicious vegetarian recipe. I wish I could call this a vegetarian recipe, and it’s tempting to do so, but, you know…bacon. The insides looked, smelled, and tasted almost exactly like a butternut squash, so that’s how I decided to treat it when I went about deciding how to cook it. ![]() That’s why I neglected to take any pictures of it, before I prepared it. It’s shortish, somewhat squatty, and, let’s face it: not destined to win any Squash Beauty Contests. After less than a minute of googling winter squash pictures, there it was: the Buttercup Squash.īuttercup Squash looks a lot like a green acorn squash, with yellowish freckles. My CSA provided me with a winter squash that I’d never cooked with before, and quite honestly, didn’t know the name of. ![]() This recipe for Bacon-roasted Buttercup Squash with Rosemary Honey is your gateway dish into seeing winter squash as a source of delight, not duty. ![]()
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