Roasted Squash Recipe to fall for

Squash is usually a vegetable that most relate to fall weather but here in Hong Kong we are fortunate enough to find squash (and pumpkin) year-round. So whether you're serving it roasted, mashed or in a soup, squash is a handy veg to have on hand any time of year.

Squash are good sources of vitamin A, C, and B vitamins; they’re high in antioxidants; and they’re rich in minerals such as potassium, magnesium, and manganese. And, of course, as whole plant foods, they’re also rich in fiber and water, making them both hydrating and good for the gut.

Squash are high in antioxidants, particularly beta-carotene, vitamin C, and polyphenols. These nutrients help our bodies fight a number of chronic diseases, including type 2 diabetes, cardiovascular disease, and certain cancers. Higher circulating levels of beta-carotene, in particular.

Using dates to add sweetness instead of honey or maple syrup ensures a lower glycemic index. Plus it's rich in antioxidants, & high in vitamins and minerals like potassium and magnesium. If I had to narrow down my spice cabinet to just three options, sumac would most definitely be on that list. Though it has a long history in Middle Eastern cultures and cuisines, sumac is a relative newcomer in Western dishes—and it is most definitely underrated, even among those who do use it.

That's why I love this squash recipe and also the reason why I appreciate that it can be paired it with our organic Just Dates Syrup and Cured Sumac from Burlap & Barrel to make this a perfect side dish or vegetarian-friendly meal on its own.

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