November 2013 Newsletter
Fresh News from Your Fresh Market

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Food Focus: Buttercup Squash

Also known as Kabocha, is a low carb alternative to butternut squash. A single cup of kabocha squash has only forty calories per cup compared to butternut squash, which has 60 calories. It has less than half of the carbs of butternut squash (7 grams vs. 16 grams) per one cup serving.
Despite its lower calorie and carb count, kabocha squash is an excellent source of beta-carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, for good immunity and for healthy night vision — and a serving of kabocha squash provides 70 percent of the day’s recommended requirements. It also helps to keep skin and hair healthy.

Recipe of the Month: Buttercup Souffle

INGREDIENTS:
2 tablespoon orange juice
fresh squeezed
1 teaspoon vanilla extract
1 small piece of fresh ginger
1/4 cup(s) organic raisins
3 Tablespoon of maple syrup
1 Buttercup squash cooked
and pureed
12 oz Almond milk
1/3 cup(s) date sugar packed
5 tablespoon 100%
pastry wheat flour
4 egg yolks
8 egg whites
½ teaspoon cream of tartar
1 teaspoon pumpkin pie spice
1/3 cup(s) organic oats, rolled
2 teaspoon goat butter, melted
2 tablespoon date sugar
olive oil
DIRECTIONS:
Heat orange juice, syrup and vanilla just until hot (do not boil). Add raisins, remove from heat, cover and steep 30 minutes. In another pan bring almond milk to boil. Add ginger, remove from heat, cover and steep 30 minutes. Strain soy milk, discarding ginger, and set aside. Preheat oven to 375°F. Lightly coat eight 6-ounce soufflé dishes with olive oil. Place soufflé dishes on baking pan and set aside. In a large bowl, whisk egg yolks, date sugar, flour until flour is well combined. Gradually add hot milk, whisking constantly to prevent curdling.
Return mixture to saucepan over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Combine buttercup squash, the remaining date sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Add yolk custard. Beat egg whites until foamy and slightly opaque. Add tartar and beat until stiff but not dry. Gently fold ½ meringue into buttercup mixture, fold mixture into the remaining whites. Spoon into souffle dishes. Bake for 30 minutes. Slightly cool before serving.

Food Facts:

Beta-carotene is a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins. In addition, it contains fiber, which most Americans don’t get enough of. To boost the fiber content even more, cook it with the edible skin still on.

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