Uncommon Vegetable That Helps Improves One's Health

Are you looking for a new vegetable to enjoy, I recommend you try butternut squash. A member of the pumpkin family, it’s known for its creamy texture, nutty flavor and aroma, and mild sweetness. What makes squash great is that it is versatile. You can boil it or, in the case of this recipe, roast it.

This recipe is great for those who love to eat spicy food. It offers great health benefits that you may have been missing out on.

Ingredients:

• 1 butternut squash
• 1 Tbsp. coconut oil
• 1 ½ tsp. red pepper flakes, or to taste
• Pinch of salt
• 1 tsp. curry powder
• Fresh thyme (optional)

Procedure:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the butternut squash in half and remove the seeds.
3. Combine the coconut oil, red pepper flakes, salt, curry powder and thyme. Rub the mixture on the squash.
4. Place the sliced squash face up on a baking sheet and bake for 30 minutes or until soft. Scoop out the insides of the squash into a bowl and mix.

One of the notable benefits of eating butternut squash is that it may help maintain regular blood pressure levels. A serving of butternut squash contains almost 500 milligrams of potassium, which may help counteract the effects of excessive sodium on your blood pressure. Maintaining normal blood pressure levels helps lower your risk of cardiovascular disease.

Butternut squash also contains an amazing 457 percent of the daily recommended value of vitamin A, possibly more than any other vegetable. This is a significant advantage for your health, as vitamin A can help promote good skin, vision and proper functioning of the mucous membranes, and may even lower your risk for lung and mouth cancers.

Another great thing about butternut squash is that it may help with reducing inflammation, thanks to its various antioxidants, like beta-cryptoxanthin. In a study conducted by the University of Manchester, researchers found that those who ate high amounts of beta-cryptoxanthin were only half as likely to develop arthritis over a seven- to 15-year period, compared to those who had a lower intake.