As part of MCC’s Wellness Council we will be bringing you healthy eating ideas. Each month we will focus on a specific food, and its nutritional benefits. We will be providing recipes and links with more information about this food-of-the month as well.
This month the food we are featuring is squash, a fall vegetable. There are over one hundred varieties of squash and many of these are available locally. Some of the nutritional benefits of squash include being low in saturated fat, and rich in vital antioxidants and vitamins. Some common squash varieties are: Acorn, Butternut, Delicata, Hubbard, Spaghetti, Zucchini and Summer.
Interestingly, a new variety is Honey Nut squash which is a cross with a Butternut. This was developed at Cornell at the request of a chef who wanted to be able to prepare and offer a smaller single serving size variety of squash. It has 10x the sweetness and squash flavor of the larger better known Butternut. It is great for baking and roasting.
Also, please find attached a recipe for Squash Soup which is going to be featured this month at the MCC Food for Thought Restaurant. Check it out their Facebook page at Monroe Community College Food For Thought Restaurant.
Access more recipes for squash at the following websites:
www.Cooksmart.com <https://www.Cooksmart.com>
www.100daysofrealfood.com <https://www.100daysofrealfood.com>
Sandy Warren, Tanya Mack Deneen Rhode, Matt Farley MCC Wellness Council 09/16/2015
Attachments:
Carrot Squash Ginger Soup.pdf
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