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Digital Subscriptions > Healthy Magazine > Dec/Jan 2020 > IN SE A SONÉ…butternut squash

IN SE A SONÉ…butternut squash

Sweet, nutty and easy to chuck in a roasting tin, butternut squash is our health-boosting winter kitchen staple

Probably best known for its distinctive shape – usually long and thin at the top, with a bulbous bottom – the butternut squash was originally cultivated in Massachusetts in the 1940s. While its tough skin is an unremarkable beige colour, slice it open and you’ll find vibrant orange flesh, with a bundle of seeds encased in its lower half. As you might imagine, the name comes from its smooth, buttery texture and nutty flavour. However, the word ‘squash’ itself comes from the Massachusett Native American word askutasquash, which means ‘eaten raw’. Nowadays, the preferred preparation method is roasting the flesh to enhance its sweet flavour and give it a tender texture. The outer skin and seeds tend to be removed, but they’re perfectly edible and can be roasted, too.

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About Healthy Magazine

Welcome to the Christmas issue of healthy! In the December/January edition, we look at how to avoid stress and stay upbeat over the festive period. Plus, we’ve got some tips on making healthier choices at the Christmas party and setting achievable goals for the year ahead. Many of us suffer with stress over Christmas, so for this issue, we wanted to think about all of the positive things that come with it, too. From our fresh-thinking article on perfecting the art of getting tipsy, to advice on how to break the Christmas weight-gain/January diet cycle, we’re approaching the colder months with a positive outlook. In the name of balance, writer Laura Potter looks at why we should practise Pilates to build strength and improve posture. We also look into the benefits of art therapy, as well as offering some crafting tips for you to try. And if you’re hosting your own festive party this year, don’t forget to flip the magazine over for festive recipe inspiration in our dedicated food section. Find all of this, plus our usual expert-led content, in the latest issue of Healthy.