Cooking with squash during the fall season can be fun, flavorful and nutritious. The medicinal benefits of the wide variety of squash are numerous. Most squash is loaded with potassium and magnesium. These two minerals help increased blood flow and oxygenation to vital organs. This can reduce your chances of developing cardiovascular disease, high cholesterol or atherosclerosis.

Squash also has high levels of iron and copper. These nutrients help build and maintain red blood cells, allowing better circulation and an increased energy level. While summer and winter squash offer many healthful benefits the most important aspect of enjoying squash is its ability to provide essential nutrients. Essential nutrients are those that can’t be made by our bodies. These nutrients must be consumed from our diet. The seemingly endless nutrients in squash make them a deliciously healthy addition to any meal. Check the Dietitian’s Corner for several recipes highlighting squash.

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