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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DIY Pumpkin Cream Pie Facial, from a Natural Beauty Pro

I've already gushed about the beauty benefits of eating fall squash (Fall Spice Smoothie, anyone?), since our favorite squashes have vitamin A to spare (wonderful for maintaining healthy cell growth and renewal). But if you've got a little extra pumpkin in your fridge (2 Tbsp is all it takes), you might want to whip up this DIY Pumpkin Cream Pie Facial, from Cecilia Wong, NYC esthetician and founder of the beautiful Cecilia Wong Skin Care line.

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