Delicata Squash – the new sensation
Introducing . . . .our new favorite food this fall. Delicata squash!
It’s been brimming at the farmers markets, most of which are now closed for the season. BUT you can still find it at your local supermarkets and health food stores. PHEW.
The best thing about this squash (aside from the amazing taste), is that unlike butternut or acorn squashes, it requires no peeling
you don’t need a butchers knife to cut through the skin.
That being said we urge you to please (pretty please!) try delicata; you will be delighted by its amazing creamy texture and sweet earthy flavor, even without anything added.
You do not need to add a lick of salt, butter, olive oil, or cinnamon to make this squash come alive. You can gobble it up right out of its little built-in skin (which is so thin you can actually eat it too – its delicious).
The simplest way to prep the squash is to cut in half lengthwise, scoop out the seeds, and bake flesh-side down on a baking sheet lined with parchment or coated with a little olive or coconut oil.
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