Annex Naturopathic Winter squashes and pumpkins are robust “fruits” that are harvested in the fall so we can use them throughout the winter. Keeping them in a dark cool place will preserve these foods to give us nutrient-packed meals that are warming, healthy and delicious. One of my favourite things to eat during the winter are winter squashes - particularly acorn squash, due to it's abundance in vegetable markets in Ontario and for it's sweet, buttery taste. I use these in casseroles, bakes, mash them in place of white potato or simply bake them in the oven. Acorn squash is a great source of low glycemic-load carbohydrates - this means that despite it being a source of carbohydrates, it won't spike your blood sugar (therefore insulin) to the extent other carbohydrates such as wheat-based carbohydrates (and other grains) will increase your blood sugars after eating. They are also easier to digest than grains, which makes it suitable carbohydrate source for people who experience a lot of bloating and bowel movement problems. Acorn squash is rich in antioxidant vitamins C and A (beta-carotene, hence the orange colour!), potassium (great for lowering high blood pressure) and a great source of fibre (valuble for those with diabetes and cardiovascular disease). Ingredients:
Directions:
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Annex Naturopathic Clinic is a clinic in downtown Toronto that offers integrative healthcare solutions. Toronto naturopathic practitioners Dr. Marnie Luck, ND and Dr. Tanya Lee, ND offer a variety of treatment plans using a range of modalities individualized to each patient which can complement conventional health care.
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