Kabocha Squash’s Healing benefits
Kabocha Squash, also known as Japanese Pumpkin, is a lesser-known squash despite its many health benefits. It’s a perfect food for the winter because of its healing properties, velvet texture, and excellent effect on blood sugar levels. It’s great baked, sauteed, or in a soup.
What are the benefits of kabocha squash?
Kabocha is packed with nutrients related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants. From an energetic standpoint, kabocha squash is extraordinarily warming and grounding and helps to nourish and support the spleen and pancreas. Therefore, it is often suggested in Chinese medicine or macrobiotic diet.
Research shows that kabocha squash flavonoids like beta-carotene and lutein promote skin health. It prevents oxidation and inflammation of skin cells. It may also protect skin from damage, aging, and cancer growth. Its antioxidant effects decrease cholesterol buildup, promote heart health, and prevent heart problems. Kombucha improves eye health. Nutrients such as vitamins A and C, beta-carotene, lutein, and zeaxanthin in kabocha pumpkin are essential for eye health.
Okianwn region eats this.
Kabocha squash, or Japanese pumpkin, is popular in Okinawan cooking and is a good source of vitamins and toxin-removing fiber. All kinds of squash are grown and enjoyed in Ikaria, Greece, including butter squash and pumpkin-type squash. Research shows that kabocha squash flavonoids like beta-carotene and lutein promote skin health. It prevents oxidation and inflammation of skin cells.
Squash Soup in a few minutes
- Cut the squash in half crosswise, separating the “bulb” from the “tube.”
- Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface.
- Use a vegetable peeler to peel away the skin from top to bottom (option).
- Once both are peeled, cut each piece in half, scoop the seeds, and chop.
- Sautee onion with olive oil
- Add squash, chopped celery, carrots and chopped parsley Cook for 20 minutes
- Add yellow mild Miso (dissolve four tablespoons of miso in 1 cup of warm water)
- Cook on low flame for another 5 minutes
- Add fresh parsley and serve.
Tip: Keep the skin because this is where all the minerals hide.