![]() ![]() Choose squashes that have hard, smooth, deep-colored rinds, are heavy for their size, and are free of moldy spots.When cut into 1-inch cubes, most squash needs only seven minutes to steam.Alternately, cool the baked squash, then scrape or scoop the flesh out of the skin. ![]() After it is baked, winter squash can easily be peeled, then cut to desired size for your recipe.Given a few fork pricks while baking, smaller varieties like gold nugget and sweet dumpling squash can be baked whole fairly quickly. For rounder varieties, grasp the squash firmly and use a sharp knife to cut through to the center, then rotate the squash and cut until it falls open. If you plan to bake winter squash, cut the ends off first so it’s easier to cut the squash in half lengthwise and remove the seeds.The deeper the orange color of the flesh, for example, the more beta-carotene it contains. There are hundreds of squash varieties grown worldwide, and while their nutrients are quite similar, they do vary.Winter squashes contain omega-3 fatty acids and cucurbitacins with powerful anti-inflammatory properties.Winter squashes are more nutrient-dense - particularly in beta-carotene and B vitamins - than their summer counterparts, which contain most of their nutrients in their rinds.The body converts winter squashes’ beta-carotene and carotenoid phytonutrients into immune-supporting vitamin A. ![]()
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