Soup

SQUASH AND MANY MORE! Ah squash, Amer­ica’s first fruit. Yes, tech­ni­cally squash is a fruit and while pump­kin is the most fa­mous of the squash clan, the va­ri­etals are end­less. From the pop­u­lar zuc­chini, sum­mer squash, spaghetti squash, pump­kin and but­ternu

Delight Gluten Free - - Indulge -

The Penn­syl­va­nia Dutch crook­neck squash tastes sim­i­lar to but­ter­nut squash and pump­kin. Known for its long neck, the 10-to 20-pound orange squash is rich in vi­ta­min A, vi­ta­min B6, potas­sium, folic acid and beta carotene mak­ing it a healthy op­tion to in­cor­po­rate into a meal.

HEART HEALTHY:

Squash is rich with heart-pro­tec­tive nu­tri­ents like fo­late, vi­ta­min B6, and mag­ne­sium. Reg­u­lar in­take of fo­late and vi­ta­min B6 reg­u­lates the lev­els of ho­mo­cys­teine in the blood min­i­miz­ing the risk of heart at­tacks, while mag­ne­sium aids in pro­tect­ing the heart.

FUNC­TIONAL FIBER:

Your gut plays a big­ger part in over­all health than you prob­a­bly re­al­ize. Eat­ing foods high in fiber slows the body’s ab­sorp­tion of sugar, reg­u­lat­ing blood sugar, and in­creases the feel­ing of full­ness. In­di­vid­u­als with a high­fiber diet ap­pear to be at a sig­nif­i­cantly lower risk for de­vel­op­ing coro­nary heart dis­ease, obe­sity and di­a­betes, ac­cord­ing to the U.S. Na­tional Li­brary of Medicine. What food choice is high in di­etary fiber? You guessed it, win­ter squash.

PRE­VENT CAN­CER:

Foods rich in vi­ta­min A, such as win­ter squash, can keep can­cer at bay ac­cord­ing to a York Univer­sity study.

“If you have low vi­ta­min A, the can­cer stem cells are more likely to sur­vive and split,

JAN­UARY - FE­BRU­ARY 2017 but if you have more vi­ta­min A you can kill them. It also makes them more sus­cep­ti­ble to chemo­ther­apy,” said York Univer­sity prostate can­cer spe­cial­ist pro­fes­sor Nor­man Mait­land.

The study went on to warn against re­ceiv­ing vi­ta­min A from sup­ple­ments, but in­stead in­tak­ing vi­ta­mins from food sources.

OVER­ALL HEALTH:

The Penn­syl­va­nia Dutch crook­neck squash’s vi­brant orange flesh is thanks to the high lev­els of beta-carotene found in the squash. Beta-carotene is an im­mune-sys­tem boost­ing, chronic dis­ease-fight­ing an­tiox­i­dant. It helps main­tain healthy skin, plays a vi­tal role in vi­sion health and sup­ports strong mu­cous mem­branes, ac­cord­ing to the Univer­sity of Mary­land Med­i­cal Cen­ter.

The Penn­syl­va­nia Dutch crook­neck squash is a healthy op­tion for fall and win­ter recipes. Rich in vi­ta­mins and min­er­als, the squash va­ri­etal of­fers nat­u­ral su­gars to give soups, sal­ads and main dishes a hint of sweet­ness that bal­ances per­fectly with the nat­u­ral but­ter fla­vor, said Kieron Hales, Ex­ec­u­tive Chef and Owner at Zinger­man’s Corn­man Farms.

Cream of Penn­syl­va­nia Dutch Crook­neck Squash Soup

YIELD: 2 SERV­INGS TO­TAL TIME: 60 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

½ pound of crook­neck squash 1 large shal­lot 2 cloves of gar­lic 1⅓ cups cream ¼ cups milk 3 ½ ta­ble­spoons but­ter 2 ta­ble­spoons honey 1 medium ap­ple 1 tea­spoon salt Pinch of pep­per 1 bay leaf Fresh thyme to taste

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