ACORN SQUASH
Acorn Squash is that botanically classed fruit that’s more often called a vegetable, the one that started out life in Central America thousands of years ago and in this part of the world is a traditional fall vegetable loaded with vitamins, minerals, oxidants, and everything else that’s great for both eye health and heart health.
Cut, with the seeds scooped out and cut or sliced into smaller pieces, it isn’t even necessary to peel, since the cooked skin is soft, and contains even more vitamins so is best to leave on.
Acorn squash, like its cousins in the squash family and sweet potatoes, can be prepared in numerous ways, and has plenty of Vitamin A which hydrates the eyes and nourishes the cornea, in particular. It’s also one of the best vegetables of all for heart health because of all the Vitamin A it contains. And now scientists are finding that the beta carotene in acorn squash, along with some of the minerals associated with it, actually protects the skin from sun damage and cancers.
Try baking this squash, then sprinkling it with sage and feta cheese for a healthy, delicious, easy to make dinner dish.
SPICY ACORN SQUASH WITH FETA
3 Acorn Squash, halved, seeded, and sliced
3 Tsp. olive oil
1 teas. Paprika (smoked paprika is best!)
½ teaspoon cayenne pepper
Sage leaves,, chopped fine
4 oz feta cheese
Heat over to 425 degrees. In a small bowl, stir oil, paprika, and pepper. Drizzle over squash in bowl, and stir to be sure all is coated.
Arrange on cookie sheets in a single layer.
Bake at 425 degrees, rotating once or twice during baking. Bake until it’s tender and a golden color, about half an hour.
Sprinkle with feta and sage before serving.
Other Eye healthy Recipes HERE
