This Week on the Menu

Butternut squash-is called a power food because of all the health benefits. No offense to zucchini, but the health benefits far out weight the benefits of the other members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds.

picture taken from one of my favorite blogs

http://cleaneatingchelsey.com/

Health Benefits


Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The color signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns. What's more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.
As if this weren't enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.





I buy the package of already cut up nice little bite size pieces from the store. I spray the pan and bake. Jaylen eats them like little french fries or even cold and crisp, not cooked. I used the cut up package for the soup recipe. It was different, a sweet zip for soup. But I liked it and I need to try it again before deciding. Let me know your thoughts.



Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups Difficulty: Easy Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours and 15 minutes
3 pound butternut squash
2 granny smith apples, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup water
salt and pepper to taste
nutmeg and cinnamon to taste
Directions: Begin by peeling your butternut squash with a vegetable peeler. Once peeled, cut into 1 inch chunks and place in a slow cooker. Next, peel and dice your apples – toss them in the slow cooker along with the diced onion and minced garlic cloves. Add your vegetable broth and water. Cover and heat on low for 6 hours. When 6 hours have passed, transfer your soup to a blender and puree until smooth. Season with salt, pepper, cinnamon, and nutmeg to taste.