"High in vitamins A, B6, C, folate, manganese, magnesium, riboflavin, potassium, and phosphorus. Vitamin A is good for the eyes, skin, and helps reduce inflammation Vitamin C helps wound healing and proper growth Manganese boosts bone strength and helps process fats and carbs in the body Potassium does many things for the body, some of which include decrease cholesterol, maintain blood glucose, and help with sleep Magnesium helps regulate muscle contraction and prevents stomach upsets"
"Preheat the oven to 350 degrees F. Place the squash cut-side up on a baking sheet. In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt, pepper and pine nuts. Drizzle the squash halves with olive oil and sprinkle the above mixture over the squash and add the Parmesan on top. Bake for 35 to 45 minutes or until the squash is golden brown on top and soft when a knife is inserted."
Slice small acorn squash in half and remove seeds. Toss pine nuts, grated Parmesan, extra-virgin olive oil, dried thyme, rosemary, oregano, salt, and pepper; drizzle over cut sides. Bake cut-side up at 350°F for 35–45 minutes until golden and tender. Store leftovers in an airtight container in the refrigerator for up to three days and reheat in a 350°F oven. Roasted squash pairs well with salads or cooked grains like farro, barley, or quinoa. Winter squash provides fiber and a range of nutrients—vitamins A, B6, C, folate, manganese, magnesium, riboflavin, potassium, and phosphorus—supporting eye health, blood pressure, digestion, and muscle function.
Read at Alternative Medicine Magazine
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