Health Benefits Of Butternut Squash-Kalyana Poosanikai

vijigermany

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#1
Health Benefits Of Butternut Squash-Kalyana Poosanikai


  1. Butternut Squash contains Folic Acid which is Essential for pregnant women as it helps with development of the brain and spinal cord of your growing baby.
  2. Butternut Squash helps to build strong bones and teeth. Excellent for people with osteoporosis and your growing children.
  3. Butternut Squash helps with vision and may reduce the risk of macular degeneration.
  4. Butternut Squash contains high fiber which is good for the gastrointestinal system, as it aids in the digestive process.
  5. Butternut Squash helps reduce blood pressure and is also beneficial for heart health and muscle contractions.
  6. the electrolyte potassium present in Butternut Squash can reduce joint stiffness due to conditions like arthritis, and is identified as being a natural pain reliever.
  7. omega-3 fatty acids present in Butternut Squash helps to prevent heart attacks and strokes in people with coronary artery disease. It is believed that they lower risk for heart disease, cancer and arthritis.
  8. Butternut Squash helps reduce the risk of breast cancer, colon cancer and age-related macular degeneration.
  9. It promotes heart health by preventing blood clots and maintaining blood pressure to reduce the risk for heart attack and stroke.
  10. Butternut squash is an excellent choice for blood sugar regulation.
  11. Butternut squash prevents from damaging healthy cells and causing inflammation that leads to chronic illnesses.
  12. butternut squash’s seeds produce GABA (Gamma-aminobutyric acid) which is needed for neurotransmitters in the brain to function well.
  13. Butternut squash helps in preventing constipation and thus helping to prevent piles and colon cancer.
  14. Butternut squash helps to prevent lung and oral cavity cancers
[h=1][/h]
 

vijigermany

Lord of Penmai
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#2
[h=1]Erissery [/h]
Ingredients

  • 2 cups diced butternut squash
  • 3/4 cup grated coconut
  • 1/2 tsp turmeric powder
  • 2 green chilies
  • 1 clove garlic
  • salt
  • 1 dsp oil
  • 1 tsp mustard seeds
  • 3 dry red chilies
  • 1 bunch curry leaves
  • 2 dsp chopped shallots
Method
Keep 2 tbsp grated coconut aside. Grind the remaining coconut along with turmeric powder, green chilies and garlic to a coarse paste.
Cook the squash pieces in a sauce pan with just enough water to cover the pieces.

When the squash pieces are cooked, mash the pieces, add the ground paste and salt and cook on low heat for about 3 minutes.
Seasoning: In a different pan, heat oil and splutter the mustard seeds. Add the chopped shallots, dry red chilies, curry leaves and fry. Then add the grated coconut kept aside initially and fry till the coconut turns light brown. Add this seasoning to the prepared curry and stir well.

Serve hot with white rice
 

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