Squashity Squash

Hi Kids, it was so fun this week to talk about the amazing and colorful squash family.  This plant has been providing life-saving nutrients (like our SuperHero friends, Vitamin A and Potassium) for centuries!  It even helps strengthen our cells against those crazy germs some of you acted out in class.

Weekly challenge: 1 serving (1 cup, about the size of a handful) of any kind of squash.

Get ready, because once eaten, over 13 vitamins and minerals are ready to work their magic towards getting you closer to our YogaMeDo goal of a Happy Body and Happy Mind.

My favorite way to eat squash is to Squashity Squash it into soup or roast it up right!!

Roast Squash

1.  Have an adult help you cut up a butternut squash into 1-inch cubes ( you can get your ruler out and measure if you want to add a little fun ).  
                                             Hint:  You can buy it pre-cut in the grocery store if you need to save time.

2.  Put some tin foil on a large baking pan and throw on the squash.  This makes clean-up super easy!

3.  Pour Olive Oil over the squash (a few tablespoons) until each piece is lightly covered.  Sprinkle with Salt and Pepper or other spices that you might like.  Get your hands messy and mix all the chunks of squash so the flavor sticks to each piece.  

4.  Set the temperature on your oven to 400 degrees and bake for 20 minutes.  
                                             Hint: Squash are done when you can easily poke them with a fork.  
                                                       Be careful not to burn yourself! 

STOP, DROP, and EAT!!!  (once they have cooled down of course)

Mouth-watteringly delicious as they are, you can also puree (big word for blend) them into soup by doing the following:

Butternut Roasted Squash Soup

1.  Fill blender 3/4 full with the cooked squash. 

2.  Add a can of chicken stock (funny word for the flavorful liquid left when vegetables and chicken are cooked).  
                                              Hint: If you are vegetarian, just add water.

3.  Add a little (maybe 1/2 cup to 1 cup) half-n-half (it's like thicker milk that helps to make the soup creamy and delicious).  

                                              Hint: Lactose intolerant?  Try almond milk.

4.  Put the lid on your blender and turn it on.  Watch the beautiful colors (carotenoids) all mix together to create this amazing soup.  

Simple recipes but bursting with flavor.  Hope you Enjoy!

NOW IT's YOUR TURN.

What are your favorite ways to eat squash?