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Acorn, butternut, spaghettie, or pumpkin - whichever one you fancy, winter is the time to enjoy squash
Learn how to prepare your favourite winter squash
Fall and winter’s bounty includes many delectable varieties of squash, all of which are good sources of antioxidant beta-carotene, fibre and potassium. If you’ve never really given this nutritious, great-tasting veggie a chance before, now’s the time to start.
Acorn, butternut and spaghetti squash skins can be hard to cut through (and should not be eaten), but when they’re are cut open and the seeds are removed, the flesh can be scooped out and steamed, mashed, roasted or puréed. Here are some guidelines on squashes and how best to prepare them:
Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.