/ by Sean O'Nan, MS, RD, LD
Now that autumn is in full swing, it’s time to break out some scrumptious seasonal recipes. The following recipes highlight two fall favorites: pumpkin puree and acorn squash. Pumpkin is rich in vitamin A, which helps maintain normal vision and promotes proper organ function. Acorn squash also contains a good amount of vitamin C, which has also been shown to support your immune system and may help prevent certain types of cancer when eaten as a part of healthy diet.
Nutrition Facts (per serving): 375 calories, 22 grams protein, 12 grams fiber
- 1/4 cup oats
- 1/4 cup canned pumpkin puree
- 3/4 cup plain Greek yogurt
- 1 medium apple, diced
- 1/2 small banana, sliced and frozen
- 1/2 cup milk
- 1/8 teaspoon pumpkin pie spice
- 1/2 cup ice cubes
- Place oats in blender, and blend for 30 seconds until they become a fine powder.
- Add all remaining ingredients to blender, and blend until smooth.
Note: If you are looking to add extra calories to this recipe, use whole milk or heavy cream.
Parmesan Roasted Acorn Squash
Nutrition Facts (per serving): 128 calories, 3 grams protein, 2 grams fiber
- 1 medium acorn squash
- 1/4 cup grated Parmesan cheese
- 8 sprigs of fresh thyme
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400 degrees.
- Carefully cut acorn squash in half lengthwise and scoop the seeds out. Then, cut squash into 1/2-inch cubes.
- In a large bowl, toss all ingredients together until well-coated, and spread on baking sheet.
- Roast in oven until golden brown (25-30 minutes).
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