Butternut Squash

Hi Bulls!

Winter is almost over so I wanted to take advantage and highlight a winter squash as February’s produce of the month. Today we’re talking about butternut squash! This versatile veggie is one of my favorites. It can be used in all types of recipes, from sweet to savory and from smooth to chunky. Did you know that most winter squash are actually grown during the fall, but they’re called winter because they are good for storing and eating during the colder months. Other gourdes in this category include acorn, buttercup, delicata, dumpling, kabocha, and spaghetti squash.

Butternut Squash are a beautiful yellow-tan color which comes from beta-carotene, a precursor to vitamin A. This vitamin is essential in healthy eyesight and glowing skin. They also have potassium and omega-3 fatty acids, both of which help keep our hearts healthy. Squash seeds are high in fiber which supports a healthy digestive system and keeps us feeling full long after we’ve finished eating.

There are so many ways to prepare squash. The most popular method is usually to roast them in the oven. You might be familiar with butternut squash soup too. To celebrate this produce of the month, I tried a recipe that I haven’t had before. I made an autumn nectar flatbread pizza! To view the recipe, click here. I also sampled out some other recipes on campus at the dining halls. To see these and a few other suggestions, visit the recipes link on the produce of the month page.

If you want ideas on how to incorporate this yummy squash or other produce into your daily diet, please reach out to me! I’m free for all students who have a meal plan.

Stay safe, stay healthy!

-Karina

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