For the love of squash! Why do we call winter squash ‘winter’ when it’s available a good portion of the year, from August to January? I guess it’s like calling a sweet potato a yam, which is a whole other story. But good news to all you locavores out there – a large variety of winter squash is grown locally across BC, including butternut, banana, acorn, spaghetti and kabocha.
Why should we eat squash?
For busy families, squash is low maintenance to prepare. Throw any squash in a preheated oven (at 350 °F) and roast for 30-40mins without having to flip or fiddle with it, giving you some time to put the kids to bed. Bonus – roasted squash will keep in your fridge for a week giving you some flexibility on your menu.
Winter squash is a healthy carbohydrate. In other words it has a low glycemic index and is full of nutrients. Having a low glycemic index allows us to feel full longer and not have fast energy crashes making us hangry.
Per cup, BC winter squash counts for 25% of our daily fibre intake and 60% of our vitamin A, which is a potent antioxidant vital for eye health. Plus squash has a ton of vitamin C, which is important for maintaining healthy bones, skin and other tissues.
Lastly, the seeds making up the squash are hidden gems of zinc, protein, iron, fibre and magnesium. They also can fight breast and prostate cancer with naturally occurring lignans, so don’t compost so fast – roast and add to salads, baking and yogurt.
See you at the pumpkin patch!
Find this article in the Queen's Park Preschool November Newsletter.