- Julie Johns, M.S., L.Ac.
Keep Yourself Powered
Winter squash (kabocha, butternut, acorn, etc.) is a powerful blood stabilizer, helpful in combating afternoon fatigue and slumps that come with dips in blood sugar. It is loaded with antioxidants, vitamin C, beta-carotene. It helps regulate blood sugar and kabocha squash has been shown to benefit bronchial asthma. Serve as a side dish, puree into soups or curries, add to pancake batters, or add to tacos & burritos.
Roasted Kabocha Squash
To prepare, cut the squash into quarters with a sturdy knife. Scoop out the seeds. Place in a baking pan filled with ½ inch water, and sprinkle with Cinnamon (optional). Cover with foil and bake 45 minutes in a 375° oven. Alternatively, you can bake the squash whole for 15 minutes, then cut it into quarters, remove the seeds, and pop it back into the oven to finish cooking.
Kale & Butternut Squash Saute
Makes: 4 servings
Prep: 20 mins; Start to Finish: 32 mins
1- 2 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
1/2 cup diced yellow onion
2 garlic cloves, minced
4 1/2 cups chopped fresh kale
1 teaspoon grated lemon zest
1 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1 tablespoon maple syrup (or to taste)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon black pepper (or to taste)
2 tablespoons dried cranberries (sweetened with apple juice, preferred)
4 tablespoons chopped walnuts or pecans, toasted
4 tablespoons crumbled goat cheese (optional)
In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes. If needed, add up to 1/4 cup water to keep squash from sticking to the bottom of the pan.
Combine lemon zest, lemon juice, vinegar maple syrup, salt and pepper to make a dressing.
Add kale and dressing to squash. Toss gently and cook until kale is wilted and squash is tender, about 5 to 7 minutes. Remove from heat.
Add cranberries and nuts; toss to combine. Sprinkle with goat cheese.
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