Health benefits of winter squash and ways you can cook them (2024)

FAQs

Health benefits of winter squash and ways you can cook them? ›

This squash provides you with high amounts of vitamin B6 and fiber. It also contains vitamins A and C which help with gum and overall dental health. People use this as a lower-calorie substitute for spaghetti or to add more nutrition to their meals.

Winter squash will deliver Vitamins A and C, antioxidants, fiber and potassium. When you're prepping winter squash, don't ditch the seeds. They can be roasted and also provide nutrients including more fiber, mono- and poly-unsaturated fats (the types you want to eat more of), vitamin E, and iron.

Acorn squash, delicata squash, and butternut squash are just a few examples of winter squash that are as nutritious as they are delicious. Try incorporating the winter squash varieties listed above into your diet this fall and winter for an easy way to care for your health from the inside out.

Acorn squash is nutrient dense and definitely worth eating more of! Acorn contains less beta-carotene than butternut, but similar amounts of folate + vitamin C.

Winter squash are meaty and can be eaten as main courses instead of meat, or blended with meat in main courses. They can also be eaten raw in salads or cooked as side dishes or desserts.

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Rich in Vitamins & Minerals: Winter squash is a nutritional treasure chest, offering a substantial supply of essential nutrients. A single serving provides a generous 200% of your daily vitamin A needs, vital for maintaining good vision and a robust immune system.

Raw yellow squash is the way to go if you are looking for a high source of vitamin C and water content. On the other hand, if you want to increase the bioavailability of nutrients and the availability of beta-carotene, cooking your yellow squash is the better option.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Exhibit B: While both are high in B vitamins, the squash is higher in folate, a must in the diets future and soon-to-be mamas, as well as mega-antioxidant vitamin E, and bone-building calcium. However, the squash must concede when it comes to fiber content, with the sweet potato taking first place (4 grams vs.

Can you eat too much winter squash? ›

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

Why is Squash a Superfood? Squash is fine for earlier stages of CKD and kidney transplant when potassium is well-managed without dietary restriction. With concern for potassium levels, consider having squash in small amounts.

You'll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent. The one exception, again, is Acorn squash, which should be kept at temperatures less than 55.

For the best-quality squash, wait to harvest all types until they are mature — at least 50–55 days after the fruit has set — and cure before storing and eating.

Getting into The Thick (and thin) of it

Technically, all winter squash skin is edible. "It's just a question of texture. There's no danger in consuming the skin—some just taste better than others," says Romano.

Winter squash also has anti-inflammatory and antioxidant benefits, and for that reason may help in the prevention of cancer and cardiovascular disease. Early studies also suggest that vegetables in this family may block the formation of cholesterol in cells and help regulate blood sugar levels.

Winter squash: Winter squash, including butternut squash and acorn squash, is a starchy vegetable that is high in carbs. One cup of cooked butternut squash contains around 21 grams of carbs, while one cup of cooked acorn squash contains around 15 grams.