Vitamin A: helps with seeing at night and helps the immune system.
Vitamin C: helps heal cuts and wounds and helps the immune system.
Fiber: helps reduce blood cholesterol levels and may lower your risk of heart disease.
Choose winter squash that are heavy, firm, and have a full stem. Avoid squash with soft spots or bruises.
Store in a cool, dark place for up to a month. Once cut, refrigerate in a covered container or wrapped in foil or plastic wrap for 2-4 days.
Rinse squash under cool running water and dry with a clean towel.
- Rinse squash under running water and dry with a clean towel.
- Pierce the squash several times with a sharp knife and place on a microwave safe plate or dish.
- Microwave the squash on high for 6-8 minutes. Allow it to cool enough to be touched.
- Cut off the top inch of the squash including the stem.
- Cut the squash in half. Scoop out the seeds with a spoon.
- Place the two halves face down on the microwave safe plate or dish with ½ cup of water. Microwave on high 5 minutes. Check if the squash can be easily scooped with a spoon. If not, cook another 3-5 minutes or until the flesh is the texture of a cooked potato. Set aside to cool.
- Once the squash is cool enough to touch, dice the squash with a knife without cutting through the skin and scoop out the diced pieces or scoop out the flesh and mash with a fork.