#MondayMeals: Squash-ing Unhealthy Eating Habits

Happy Monday!

We at Seven Valleys Health Coalition love Mondays because we know that each week we have the potential to make choices that are healthy for our minds, bodies, and the environment. This recipe for Roast Butternut Squash Panzanella is a great way to squash unhealthy eating habits by treating yourself to a nutritious meal made with fresh local ingredients.  

Squash is rich in vitamins and minerals that help to strengthen bones and assist the body in processing fats and carbohydrates.

Cranberries are high in vitamins and minerals that can prevent harmful bacteria such as E.coli from causing urinary tract infections. Cranberries can also help improve digestion, reduce bad cholesterol, and boost the immune system.

Red wine vinegar is great for healthy digestion, helps to lower cholesterol, improves blood circulation, and is good for healthy skin. It is also diabetes-friendly and can help to avoid blood sugar spikes.

Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!

Find ingredients for Roasted Butternut Squash Panzanella and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Check out the healthy and delicious recipe for Roasted Butternut Squash Panzanella below.

Roasted Butternut Squash Panzanella

Ingredients

• 4 cups cubed sourdough bread

• 5 tablespoons olive oil, divided

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes

• 1/2 teaspoon each salt, ground ginger, ground cumin and pepper

• 1 cup salted shelled pumpkin seeds (pepitas)

• 1 cup dried cranberries

• 4 shallots, finely chopped (about 1/2 cup)

• DRESSING:

• 1/3 cup red wine vinegar

• 1/4 cup maple syrup

• 2 tablespoons prepared horseradish

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon dried rosemary, crushed

• 1/4 cup olive oil

Directions

• Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.

• Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.

• In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.

• Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)