Last time we took a second look at Apples. Today we are going to look at another fall favorite, squash. Squash are great for a lot of reasons but primarily they are nutritious and tasty. Don't believe me? Well here is the nutritional information on a variety of different types of squash.

All information is as per one cup of squash.

Most kinds of squash

Calories- 20
Calories from Fat- 2
Total Fat - 0.2g
Saturated Fat- 0.0g
Polyunsaturated Fat - 0.1g
Monounsaturated Fat - 0.0g
Cholesterol - 0mg
Sodium - 12mg
Total Carbohydrates - 4.2g
Dietary Fiber - 1.4g
Sugars - 2.1g
Protein- 1.5g
Vitamin A - 5%
Vitamin C - 35%
Calcium - 2%
Iron - 2%

Butternut Squash

Calories - 82
Calories from Fat - 2
Total Fat - 0.2g
Saturated Fat - 0.0g
Polyunsaturated Fat - 0.1g
Monounsaturated Fat - 0.0g
Cholesterol - 0mg
Sodium - 8mg
Total Carbohydrates - 21.5g
Sugars - 4.0g
Protein - 1.8g
Vitamin A - 457%
Vitamin C - 52%
Calcium - 8%
Iron - 7%

Spaghetti Squash

Calories - 42
Calories from Fat - 4
Total Fat - 0.4g
Saturated Fat - 0.1g
Polyunsaturated Fat - 0.2g
Monounsaturated Fat - 0.0g
Cholesterol - 0mg
Sodium - 28mg
Total Carbohydrates - 10.0g
Dietary Fiber - 2.2g
Sugars - 3.9g
Protein - 1.0g
Vitamin A - 3%
Vitamin C - 9%
Calcium - 3%
Iron - 3%

That is nothing to scoff at. Now, if you're ready to get in on the squash game but you do not know how, try one of these recipes on for size.

Butternut Squash Soup

What You Need

3 Cups of butternut squash, chopped and roasted until soft*
1 cup of green apple, also roasted until soft (we talked about the nutritional value of those beauties before)
3 _ cups vegetable broth
1/2 cup water
1-cup mix of onion, celery, and carrot minced.
Nutmeg, cinnamon, salt and pepper (to taste)

Procedure

Once your squash and apples are done roasting you can get out a medium saucepan. Sweat the chopped vegetables in the pan, until they are soft and almost translucent. Then add in the broth and water. Let the mixture heat to a boil. Once you reach a boil turn off the heat and put in your apples and squash into the mixer. If you have a stick blender insert it into the pot. If not, very carefully pour the mix into your standing blender. Give it a wild ride until you have a soup texture, basically liquid. Then put the mix back into the pan. Add the spices to taste and the simmer your soup over low heat.

You can garnish it with a small bit of sour cream, or just with some fresh chopped chives, if you happen to be a vegetarian.

See, that was easy, hot and delicious. Now you can eat and enjoy.

*in case you are completely befuddled by this statement the squash is cut into about 1 inch chunks and spread out on a lined sheet pan, then salted. Leave them in a 350-degree oven. About 20 minutes should do the trick.

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