Orange-fleshed squash isn’t just a cozy fall favorite – it’s a nutritional gem with powerful protective properties. Packed with antioxidants, vitamins, and minerals, squash supports your immune system, helps reduce inflammation, and even plays a role in protecting against certain cancers. Its naturally sweet, nutty flavor makes it a versatile ingredient for both savory and sweet dishes, bringing warmth and nourishment to your table year-round.

Golden Goodness for Your Body

• Cancer-Fighting Carotenoids: Rich in beta-cryptoxanthin and other carotenoids, squash may help protect against lung, colon, and prostate cancers
• Anti-Inflammatory Power: Compounds in squash may reduce inflammation, supporting those with asthma and arthritis
• Vitamin-Rich Goodness: An excellent source of vitamins C and E, plus calcium, iron, and magnesium to support immunity and bone health
• High in Fiber: Promotes healthy digestion and provides steady energy through complex carbohydrates

From Soups to Sides: Scrumptious Squash Ideas

• Roasted to Perfection – Toss cubes of butternut or acorn squash with olive oil, sea salt, and herbs like rosemary or thyme. Roast until golden for a caramelized exterior and a tender, buttery inside
• Creamy Soups & Silky Purees – Blend roasted squash with vegetable broth, garlic, and a hint of coconut milk or cream for a comforting soup. A sprinkle of toasted seeds or a swirl of yogurt on top adds a beautiful finishing touch
• Seasonal Salads – Add roasted squash slices to mixed greens, toss with cranberries, nuts, and a tangy vinaigrette for a vibrant, nutrient-packed salad
• Healthy “Pasta” Alternative – Spiralize squash or use roasted halves as a base for hearty sauces like pesto or tomato-basil. It’s a nourishing, gluten-free swap that doesn’t compromise the flavor
• Sweet Treats – Pureed squash can replace pumpkin in baked goods like muffins, breads, or pies, adding moisture and subtle sweetness while sneaking in extra nutrients

Make It Last: Squash the Smart Way

• Winter squashes can be stored for up to 6 months in a cool, dark, dry, airy place.
• To prepare, cut the squash in half with a sharp knife and scoop out the seeds. You can bake, roast, slice, or puree the flesh.
• For best nutrient absorption, pair squash with a drizzle of healthy oil – carotenoids are fat-soluble, so a little oil goes a long way in boosting their benefits.

Final Thoughts

Squash isn’t just a seasonal star – it’s a vibrant, nutrient-dense ingredient that brings comfort, flavor, and a boost of protective compounds to your plate. Whether you enjoy it roasted, souped, or stuffed, it’s a delicious way to nourish your body and brighten up your meals.

What’s your favorite way to cook squash – creamy soup, sweet roasted cubes, or something totally unique? Share your go-to squash creations in the comments below!