Tis the season of squash, and yes, yes you should be incorporating them into your diet! But maybe not so much in the way of lattes, pies, and cookies. While Pumpkin has become synonymous with these sweet treats this time of year, I encourage to consider it’s savory side as well.
Pumpkins, along with the multitude of other squashes we see gracing front porches for decorations, are actually nearly all edible.
While there will be a small variance in nutritional profiles based on the squash of choice, each of them have a relatively low carbohydrate load, as they are considered complex carbohydrates, so they do not spike blood sugar quickly. Squash is high in fiber and other vitamins and minerals, such as vitamin A, vitamin C and magnesium.
They do all need to be cooked, you could dice them up and then roast them, or cook them and then puree. A quick way to cook is to utilize an instant pot and it takes around 20 minutes to soften it up.
It also stores well in the freezer, so you don’t need to worry about using it all up at once.
And of course the seeds are a delicious healthy treat as well! Soak them an hour or 2 and then roast them.
Enjoy this recipe:
Fall Vata Calming Butternut Squash Soup
- 2 tablespoons ghee
- 3/4 onion (chopped)
- 1 medium sweet potato
- 1 cup thinly sliced carrots
- 2 cloves garlic (chopped)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon Himalayan salt and Celtic Sea Salt (or more to taste)
- 1 medium butternut squash (halved, seeds and pulp removed, peeled and cut into 1 inch cubes)
- 1 cup organic unsweetened coconut milk
- 3 cups filtered water
- Pepper (to taste)
- Parsley (to garnish)
- Melt 1 tbsp. ghee in a large, deep sauté pan. Add squash, sweet potato, carrots and then the onion. Sauté, for 7 or 8 minutes or until all ingredients turn golden brown.
- Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
- In a separate soup pot, add 1 tbsp. ghee, the ginger, and the rest of the spices except the turmeric. Sauté until fragrant.
- Add water and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce to simmer for about 10 minutes, partially covered, until squash is tender.
- Puree in a blender, immersion blender or food processor until smooth.
- Return to the soup pot. Pour in enough coconut milk so that the texture is smooth, thick, and hearty.
- Add salt and pepper to taste. Heat through, and garnish with parsley.
There’s no one size fits all for what you should eat. If you would like to talk with me about what is the right diet for you, sign up for a complimentary consultation. Just click on the link to my online calendar to find a good time that works for you.