Wonder Women Sixty

Squash It!

There are many types of squash, all loaded with vitamins and nutrients, but the acorn squash takes the Number 1 spot.  It has higher amounts of folate, calcium, magnesium and potassium than the others.  It’s also low in saturated fat, cholesterol and sodium.  Fall is the perfect time to pick up all types of fresh squash.  Squash is easy to bake, so grab one at your local market.


  • Good source of fiber
  • Rich in antioxidant compounds
  • Boosts immune system
  • Helps protect bones
  • Can help improve digestion
  • Good source of Vitamin A (which helps protect eyes and skin), as well as Vitamins B6, E and C
  • Rich in calcium, magnesium, potassium and manganese



Split squash in half horizontally and clean out the seeds and membrane.  Prick with fork.  Brush each half with olive oil or butter, sprinkle with salt and pepper (optional).  Place the halves in a shallow dish or pan with ¼” of water in bottom of pan or bake directly on a heavy piece of foil (no water needed).  Bake at 375 degrees for approx. 45 to 60 minutes (depending on size).  Pierce with fork, it should be very soft when done.  Serve it in the skin or scoop it out.  Optional:  add butter and a dash of cinnamon.


Puree leftover squash and mix with chicken broth or vegetable broth to use as a soup base or add the leftover squash (as is) into your favorite vegetable soup.  It also gives an added boost to your favorite black bean soup.

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