Butternut squash is great for digestive health as it is a great source of fiber. Fiber is shown to reduce blood pressure, cholesterol, and reduce inflammation. Butternut squash is packed with Vitamin A, an excellent for skin and eye health. It is also a great source of Vitamin C which helps boost your immune system and fight off colds before they arrive. It also helps your body absorb iron. Additionally, butternut squash is a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, more than the average banana.

Pumpkin Seeds

Pumpkin seeds are packed with nutrients and antioxidants. They are high in zinc and a rich source of potassium. Zinc is an essential mineral. It is necessary to make proper neurotransmitters. Low levels of zinc may cause an imbalance in neurotransmitters in the brain– resulting in mood disorders like anxiety, depression, ADHD, issues with learning and memory, anger, and more. Our body doesn’t readily store zinc, so it’s essential to consume it every day.

::Butternut Squash Risotto with Goat Cheese & Pomegranate Seeds::

Prep Time: 10 minutes     Cook Time: 30 minutes     Total Time: 40 minutes

Servings: 4

Ingredients

4 cups vegetable stock

2 cups chopped butternut squash

2 tablespoons Jenny’s Baked at Home Olive oil

2 tablespoons flax seeds

1 shallot minced

1 cup yellow onion chopped

1 teaspoon kosher salt

1 teaspoon chopped fresh thyme

1 1/2 cups Arborio rice1 teaspoon white wine vinegar

1/4 cup chopped fresh flat-leaf parsley (reserve 1/8 cup for garnish)

1/4 teaspoon nutmeg

Fresh ground black pepper

1 cup crumbled goat cheese (reserve 1/4 cup for garnish)

1/2 cup pomegranate seeds (reserve 2 tablespoons for garnish)

Instructions

In a medium saucepan, bring vegetable stock to a simmer and reduce the heat to low. Cover and keep warm. In a large dutch oven or saucepan, over medium heat the Jenny’s baked at home olive oil, butternut squash, flax seeds, add the shallots, onions, and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Continue this process until the rice is done, but has a bite to it, it should be creamy in texture. It will take about 20-25 minutes.

Mix in the 3/4 cups goat cheese, half of the parsley, pomegranate seeds (reserving 2 tablespoons for garnish), and nutmeg. Season to taste with salt and pepper.

For garnish: top with the remaining 1/4 cup goat cheese, remaining 1/8 cup parsley, and reserved pomegranate seeds. Serve immediately.

Enjoy!