Natural Food Energy | Squash Vegetable Nutrients and Health Benefits of squash. Squash is a nutritional winner and is delicious in soups and stews and with other roasted vegetables.
Squash vegetable is a nutritional winner and is delicious in soups and stews and with other roasted vegetables. A bright orange “super veg” gives a powerful boost to the body’s immune defenses.
The solid flesh of squash, such as butternut and pumpkin, provides a healthy dose of age-defying nutrients. Extracts from squash have been found to help ease the swelling of the prostate gland, which bedevils many older men. Eating squash regularly may help to prevent it developing.
Their rich array of nutrients, including beta-cryptoxanthin, counteracts the cell damage that leads to cancer and heart disease. And they have anti inflammatory properties that could relieve the pain of many age-related conditions, such as arthritis.
Like all orange fruit and vegetables, the butternut squash is a great source of beta-carotene, which the body converts to vitamin A, needed for maintaining a healthy immune system as well as for good digestion and respiratory-tract function.
A great provider of energy-sustaining carbohydrates squash vegetable contains high levels of the minerals potassium and magnesium, which help to maintain efficient energy production.
A lack of these minerals can lead to fatigue, muscle cramps and an increased risk of high cholesterol, high blood pressure, and heart problems.
Squash Vegetable Nutrients
Vitamins: B1, B3, B5, B6, C, E, K, beta carotene, folic acid; calcium, COPPER, IRON, MAGNESIUM, MANGANESE, PHOSPHORUS, POTASSIUM, SELENIUM, ZINC; FIBRE; OMEGA-3 FATTY ACIDS; PROTEIN; COMPLEX CARBOHYDRATE
17 Health Benefits Of Squash
- BLOOD-SUGAR BALANCING
- GOOD FOR THE BRAIN
- GOOD FOR HAIR, TEETH AND NAILS
- GOOD FOR THE SKIN
- GOOD FOR THE EYES
- GOOD FOR THE HEART
- GOOD FOR THE IMMUNE SYSTEM
- GOOD FOR THE MUSCULO-SKELETAL SYSTEM
- GOOD FOR THE DIGESTIVE SYSTEM
ROAST BUTTERNUT SQUASH WITH CHEESE AND WALNUTS
- 4 tbsp olive oil
- 2 garlic cloves, crushed
- 2 butternut squash, halved and deseeded
- 200g/ 7oz cheese, cubed
- 100g/ 3 ½ oz/1 cup walnut halves
Preheat the oven to 190°C/375°F/gas mark 5. Place the oil and garlic in the hollow of each squash. Roast the squash for 1 hour, until tender. Scoop out most of the flesh, leaving enough to keep the shape. Mix together the flesh with the cheese and walnuts. Place in the skins and cook for a few minutes until the cheese is soft. Serve immediately.
SPICY ROASTED VEGETABLES
- 3 tbsp sunflower seeds
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 butternut squash, peeled and deseeded
- 2 courgettes, chopped
- 1 red pepper, deseeded and sliced
- 200g/ 7oz button mushrooms
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
Toast the sunflower seeds and spices in a frying pan over low heat for 3 minutes. Chop the squash into 5cm/2in chunks. Place the squash and the other vegetables in an oven proof dish. Add the oil, balsamic vinegar, seeds and spices, and mix well together. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 hour, stirring occasionally, and then serve.