A few years ago I helped out at a local Cancer Community Center with a fellow nutritionist. Once a month we would demonstrate how to make healing foods for members of the community who were either going through treatment, survivors, or cooking for someone with cancer.
Back then, it was one of my favorite days of the month. Getting to demonstrate all the healing properties of different foods and then sharing the food hearing participants comment as they sampled everything. It brought me so much joy!
Winter Squash Spread
One of the recipes that I continue to cook each fall is this Winter Squash Spread. The recipe was adapted from a Deborah Madison recipe and is delicious! I love to have this as a spread with crackers, or to put it out as a dip at a party. I’ve also enjoyed it as my veggie for dinner a few times, when added to other Asian style dishes it combines nicely.
Now why do I think you might want to try this beyond it being extra delish? Let’s break down few reasons why this is worth adding to your diet this fall:
1) Winter squash is high in Vitamin A and Vitamin C, both of which are important for immune and anti-inflammatory functions in the body. One of the goals when preparing your body for pregnancy is to be sure to bring down your inflammation.
2) Fiber! From a 1-cup serving of winter squash you get a quarter of the recommended daily amount of fiber. (Though the FDA says this amount is 25 grams, this amount should really be considered a minimal amount vs. an optimal amount). Fiber is super important for making sure our food moves through the digestive tract optimally. Fiber can also help stabilize our blood sugar, which has an affect on all the hormones in the endocrine system.
3) Winter squash is also considered a low-glycemic food, meaning it will not spike our blood sugar significantly. Recent studies have actually shown winter squash to help steady the release of sugar inside our digestive tract and to lessen our overall glycemic response to meals.
Below is the recipe for Winter Squash Spread or you can download a pdf to print out here:
Winter Squash Spread
Serves 4
Ingredients:
2 cups cooked Winter Squash (butternut, buttercup, kabocha or kuri)
1/4 cup tahini
sea salt
EVOO
1 bunch thin green onions, thinly sliced
1 tablespoon toasted sesame oil
2 teaspoons black sesame seeds, toasted, to finish
Assembly:
Heat then cooked squash in a saucepan or skillet over medium-high heat. Sir in the tahini and season to taste with salt.
While the squash is warming, heat the oil inn a small skillet. When hot (but not smoking) add green onions and cook to wilt slightly about 2 min. Stir into squash and take off the heat.
Stir tin the sesame oil until combined.
Mound in a bowl, finish with the toasted sesame seeds and drizzle over more EVOO or sesame oil if desired.