Leftover Squash? Try This Vit A-Packed Fall Spice Smoothie

Last night I roasted squash to serve as a quick side dish with soup. I halved the squash, set aside the seeds, and let it roast (cut side down in a tiny bit of water) for 40 minutes as I practiced yoga in the living room. When I was finished, it was too.

Not only is cooked squash (pick your fave: butternut, acorn, kabocha, delicata, hubbard) incredibly warming and grounding to our bodies in the fall, squash is super high in beta carotene, which converts to vitamin A, an essential beauty vitamin for healthy cell growth and damage repair, contributing to soft, clear, youthful-looking skin. Vitamin A is also important for strong vision! Getting enough A is easy with fall squash— one cup of cooked butternut squash has 457% of your daily vitamin A needs, for example.

That might be the end of the squash story— except for the leftovers...

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Seasonal Beauty Supper: Roasted Butternut Squash Risotto

Base tonight's supper around one pumpkin, squash or sweet potato and you'll get a hefty dose of beta carotene (which is converted to vitamin A, a major vitamin for healthy skin), vitamin C and fiber, all fantastic for radiant skin and tissue repair. Get my favorite new recipe, Roasted Butternut Squash Risotto, a true seasonal beauty supper!

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