From grocery stores to CSAs (Community Supported Agriculture), there are hard squash and pumpkins aplenty in the fall, harbingers of the winter ahead. Squash appeals to our instinct to settle in, to create hearty meals that will get us through the coming chill.
Store winter squash and pumpkins in a cool spot with good air circulation (not the refrigerator, but a cool pantry or cellar) for up to 1 month. They will nourish you through the winter: one cup of cooked winter squash has few calories (around 80) but is high in both vitamin A (214 percent of the recommended daily value) and vitamin C (33 percent), as well as being a good source of vitamins B6 and K, potassium and folate.
Canned versus fresh: Preparing canned pumpkin is quicker, but fresh tastes sweeter. When it comes to nutritional value, fresh packs more fiber, but the heat used during the canning process causes more "bioavailable" beta-carotene to form.
EATING WELL has some great recipes as well online for pumpkins and squash!
Dr. Dominic Gaziano - Dr. G The Feel Good Health Guy / Health & Wellness Expert
