The orange-yellow color in squash comes from beta-carotene, which are great antioxidants to help to reduce free radicals in the body. On top of that, acorn squash is high in folate, which works to reduce homocysteine which is a byproduct of metabolism that can damage blood vessel walls. Acorn squash is also high in vitamin C, which helps with adrenal recovery, and many other more nutrients for good health, such as omega three fatty acids, potassium, and manganese.
- 2 medium acorn squash
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- Salt and Pepper Optional
- Preheat oven to 400 degrees F.
- Cut squash in half; discard seeds. Place squash flesh side up on a large baking sheet. Place 1/8 cup brown sugar in the middle of each squash, and then place 1 Tablespoon of butter on top of the brown sugar (season with salt and black pepper – optional). Roast 25 minutes, until flesh is fork-tender.
- When done remove spoon squash out of its flesh, stir, and serve.
- For people with diabetes – may substitute with Stevia. Acorn squash and other winter squash are higher in sugar content, so limit the quantity intake.
- Try baking using sweeter squashes, such as Butternut, Blue Hubbard, Red Kabocha. You may not need to add any brown sugar or other sweetener and it will taste just as delicious.
© Copyright 2012 Michael Lam, M.D. All Rights Reserved.