Butternut squash is in season!

Being low in fat and high in fiber makes butternut squash exceptionally heart-healthy. It is an excellent source of dietary fiber, vitamin A and vitamin B6 and a very good source of potassium, manganese as well as vitamin C.

Its deep orange color indicates that it is rich in nutrients known as carotenoids, shown to reduce the risk of heart disease.  It is particularly rich in beta-carotene, which the body quickly converts to vitamin A.  Because of its high antioxidant content, butternut squash has anti-inflammatory properties that may reduce the risk of inflammation-related disorders such as rheumatoid arthritis and asthma.

And to top it all, butternut squash is only 80 cal per 1 cup serving.

How do you enjoy this Fall favorite?

By roasting them.  Preheat oven to 400°F.  Cut the squash lengthwise and use a spoon to scoop out the seeds.  Peel with a vegetable peeler and cut into one-inch cubes. Toss with some olive oil, salt and pepper and spread out in a single layer on a baking sheet.  Roast for about 30 minutes, tossing occasionally, or until just tender and golden brown.  Add in some dried cranberries and chopped walnuts for an even heart-healthier meal.

Photograph courtesy of Jun Belen.