A Healthy Brain Needs Healthy Fuel
It’s fall, which in North America means you can find a particular type of veggie really cheap. Squash.
Butternut squash is rich in carotenoids, vitamin A, B complex vitamins, vitamin C, vitamin E, magnesium, potassium, and manganese. It’s also a great source of fiber, calcium, iron, phosphorus, and copper. These add up to being one of the brain-healthiest foods in existence, helping to fight and protect against cancer, heart disease and Alzheimer’s among others.
Butternut squash is also super versatile, since it can be eaten raw or cooked in various ways. One of my favorites is to cube it, stir into the cubes a mix of coconut oil, cinnamon, nutmeg, rosemary and salt, spoon onto an oven tray and bake at 375 F for about 35-55 minutes, removing when the edges are browning. Easy. I don’t even remove the skin as I really don’t notice it when fully cooked. Make sure you spoon out the “guts” from the bulb end, though, since they are similar to pumpkin guts i.e. not very tasty.
Here endeth the lesson on butternut squash.
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