Don’t let the name confuse you — the term “winter squash” encompasses any squash harvested in the fall, such as spaghetti squash, acorn squash, and butternut squash. While all varieties are flavorful, honeynut squash is sweeter than butternut, and delicata squash is mild, like a less-sweet butternut.
Nutritionally speaking, this seasonal staple has a lot going for it. “Butternut, spaghetti, and acorn squashes are best in the fall, and they are loaded with beta-carotene, vitamin A, magnesium, potassium, and fiber,” says Retelny.
Squash is downright packed with beta-carotene: There are 5,920 micrograms (mcg) of beta-carotene in 1 cup of butternut squash. This plant pigment, which gives squash its yellow or orange hue, is converted by the body into vitamin A. Vitamin A is beneficial for immunity and eye health, and is important to maintain the heart, lungs, and other organs. With one cup of butternut squash, you get 745 mcg, which is almost 83 percent of your DV, making it an excellent source.
A cup of cubed butternut squash is also a good source of several nutrients, including fiber, with 2.8 g, as well as magnesium and potassium.
Cut butternut or acorn squash into chunks and roast them for a hearty side dish. “I love roasting, grilling, steaming, and mashing squash,” says Retelny.
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