Squash has been a vital part of the cuisine of the Americas since at least 8,000 BCE (based on Peruvian archeological finds). The name, squash, comes from the Narragansett Indian word, “askutasquash,” and means “eaten raw” though it refers to both summer squash and winter squash, which are generally cooked before eating.

Winter squash is rich in antioxidants and antiinflammatory compounds including high levels of α and β carotene and vitamin C, offers lots of fiber, and is being studied for its role in cancer prevention. It is delicious prepared in myriad ways. This month, as autumn winds turn our thoughts toward hearty, warming meals, we will explore the many health benefits of winter squash and taste some wonderful recipes along the way.

The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

You can read our other blog post about winter squash here, here, and here.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. – Jim Davis

Pumpkin pie

 

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