Hearty squashes and root veggies are warming, grounding and incredibly nutrient-dense. They can be excellent alternatives to refined starches like breads and pastas, in terms of both nutrition and taste.
Many of the health benefits of these veggies can be attributed to their carotenoids — the yellow, orange and red antioxidant pigments that help fight cancer and heart disease. A one cup serving has more than 7,000 IU of carotenoids — more than a day’s worth! Winter squash are also a good source of vitamin C, potassium, fiber, trace minerals like copper and manganese. A sweet potato has four times the RDA for beta-carotene, which your body can convert to vitamin A, 42% of the RDA for vitamin C and if you eat the skin, more fiber than oatmeal. Other sweet potato health benefits include having the lowest glycemic index among root veggies because it digests very slowly, which helps you feel full longer.
Here’s a selection of hearty autumnal recipes from our collection featuring nutrient-dense fall squashes and root veggies.