It is not hard to recognize an acorn squash because, well, it is the exact shape of an acorn. It has a ribbed green exterior with bright orange flesh and belongs to the Cucurbitaceae gourd family. Although acorn squash belongs to the same summer species as summer squash like zucchini and crookneck, its season is during late fall and winter. Many people enjoy it because it exhibits a sweet and nutty flavor and tender texture when cooked. 

Acorn Squash Nutrition

Similar to other winter squash varieties, acorn squash provides a diverse mix of vitamins, minerals, and fiber. One cup of cubed, cooked acorn squash provides:

• Calories: 115
• Carbohydrates: 29.9 grams (g)
• Fiber: 9 g
• Protein: 2.3 g
• Vitamin C: 22.1 milligrams (mg)
• Folate: 39 micrograms (mcg)
• Iron: 1.91 mg
• Vitamin B6: 0.39 mg
• Magnesium: 88.2 mg
• Manganese: 0.49 mg
• Potassium: 896 mg

May Help Reduce Inflammation

There are numerous chronic diseases fueled by systemic inflammation. For this reason, dietitians encourage everyone to consume more antioxidant-rich foods, such as acorn squash. Antioxidants work to reduce inflammation by cleaning cells of harmful waste. Acorn squash contains vitamins A & C and manganese, all of which have antioxidant properties. It is particularly rich in carotenoids, like zeaxanthin, which are plant pigments that may help protect against cardiovascular disease, neurological disease, some cancers, and type 2 diabetes. 

Boosts Digestive Health

With nine grams of fiber per cup, acorn squash is a great food to help you meet your recommended daily intake (RDI) of fiber. A diet rich in fiber can help contribute to digestive health, since the gut microbiome requires fiber to create a healthy habitat for beneficial bacteria. Additionally, more fiber in the diet can help prevent constipation. Acorn squash also has magnesium, which is known for its laxative and stool-softening properties. 

May Support Healthy Vision

As we mentioned earlier, acorn squash is rich in carotenoids and vitamin A, both of which support eyesight. It also contains lutein, which has been linked to sharper vision. The most sensitive part of the retina in the eye is the macula, which has the highest concentration of photoreceptors. It is the portion of the retina where your sharpest vision is produced. Lutein and zeaxanthin help form the pigment in the macula that protects millions of photoreceptor cells located in the small area of the central retina. 

Supports Immune Function

Although acorn squash doesn’t offer the same amount of vitamin C as a kiwi, guava, bell pepper, or orange does, it does provide about one-quarter of the RDI. Research shows that getting sufficient vitamin C every day can help prevent and treat respiratory and systemic infections. According to scientific studies, it is better to get your vitamin C through your food, as opposed to a supplement. The reason for this is because it may increase the bioavailability, due to the fact that food also contains other nutrients that impact how the body absorbs vitamin C. 

May Help Reduce Blood Pressure

Researchers note that increasing your intake of potassium has a powerful effect on lowering blood pressure, especially when coupled with a low-sodium diet. Adding magnesium to the equation has an even more pronounced effect for blood pressure reduction. Acorn squash is a great source of potassium and magnesium and while the squash itself is not linked to lower blood pressure, the nutrients it provides may aid your efforts.

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An acorn squash is an excellent fall/winter squash that deserves a place on your table during colder weather. Similar to butternut squash in both color and flavor, acorn squash pairs beautifully with a touch of cinnamon, maple syrup, or a variety of herbs and spices. To stay consistent with fall and winter flavors, we went the cinnamon and maple route for this recipe. The squash caramelizes and becomes buttery-tender during the roasting process. Trust us when we tell you that this festive side dish does not disappoint.

One of the best things about this recipe, besides the highly addictive flavor, is how effortless and easy it is. All you have to do is slice the acorn squash in half, scoop out the innards, and then slice it into half moons. Just make sure that you do not slice the squash too thick or else it will take longer to cook. If you don’t want to spend time roasting them in the oven, you can consider cooking the squash slices in an air fryer or toaster oven, but you may need to do several batches, depending on the size of the appliance you use. The cooking time will also vary if you use an air fryer, toaster oven, etc.

If easy, wholesome side dishes really rev your engine, then you are going to love this recipe. It is every bit as cozy as it is delicious. In fact, it proves that healthy eating does not have to be a boring venture. Many healthy recipes are quite tasty and far from anything you think of when you imagine what “healthy” tastes like. This embraces sweet and savory flavors, combining them for cozy fall perfection. It is both versatile and crowd pleasing, so much so that your kids may even love it!

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Thanksgiving Day is not the healthiest day of the year, not by a long shot. It is a day of indulgence, a time for loose-fitting clothing that allows the stomach to expand. Just because the Thanksgiving meal is not healthy, that doesn’t mean you can’t establish little tricks to make it slightly healthier. Not only will these tips keep you from entering an uncomfortable food coma, but they will also keep you from becoming one with the couch all night. 

A lot of people usually pack on at least one pound during the holidays. Statistically, that weight tends to stay on the body and accumulates as the years go by. Thanksgiving doesn’t have to sabotage your weight, nor does it have to make you feel like a slob. With a little knowhow, you can build a healthier meal for yourself this year, and for years to come. 

Start With Soup

Now, soup isn’t always at every Thanksgiving table, but you can change that by making a pot. That can be your contribution to the big meal, if you are not already covering other aspects of the meal. When you go to get food, pour yourself a large bowl of soup, which should be made from seasonal vegetables. A simple butternut squash soup, potato and leek soup, or even a broccoli and carrot soup with thyme. By starting the meal with soup, you will slow down while eating and may even reduce the amount of calories you consume throughout the meal. 

Go Crazy With The Veggies

This is a rule that everyone should live by: fill up at least 50% of your plate with non-starchy vegetables. Mashed potatoes and candied yams do not count, as they are loaded with butter, sugar, dairy, and other ingredients. Brussels sprouts, green beans, carrots, roasted bell peppers, or even a green salad count toward that 50%. Dietitians recommend sticking with smaller portions of starchy vegetables, such as potatoes, corn, winter squash, and green peas to reduce caloric intake. 

Scoop Sides Sparingly

The majority of calories actually come from the side dishes, as they contain the most carbohydrates and unhealthy fats. We are talking about Mac n’ cheese, dinner rolls, stuffing, mashed potatoes, cranberry sauce, candied yams, and green bean casserole. If you take a serving of these sides, it should be no larger than half of a baseball. Also, you don’t need a dinner roll. We all know what bread tastes like!

Fill Up On Skinless Turkey Breast

Compared to most other classic Thanksgiving dishes, the turkey itself is relatively low in calories. That is especially true if you stick to skinless white meat, such as the turkey breast. Nutritionists generally recommend three ounces of protein (about the size of a deck of cards), but they say it’s acceptable to eat a little more than that on Thanksgiving. You definitely do not need five times that serving amount on your plate, as that is not an appropriate portion size, which you have to keep in mind if you want to be healthier this year. 

Practice Portion Control With Your Dessert

It is difficult to adhere to correct portion sizes when presented with a giant buffet of delicious foods you only eat once per year. Yes, you should watch your dessert portions, but keep portions in check for the entirety of the meal as well. In regards to dessert, most nine-inch pies are designed to be cut into eight slices. Most people cut six slices, and those portions are way too large. Limit the variety of desserts you eat, if the dessert table is your weakness. Stick to one slice of your favorite dessert and don’t add additional calorically-dense, sugary items like ice cream or whipped cream to your dessert. 

Lastly, you should enjoy the Thanksgiving meal with the people you love. Savor the bites you take and don’t waste your calories on foods that you find “just ok.” Eat foods that you cannot get any other time of year, such as homemade cranberry sauce, specialty sides, and pumpkin pie. Skip the mashed potatoes, chips, and rolls because you can get those any time you want.

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A traditional Thanksgiving dinner isn’t the epitome of health. In fact, it is the antithesis of health, and gorging oneself into a food coma is the ultimate goal. The giant spread usually consists of holiday pies and carb-centric sides that are loaded with sugar and fat. But if you want to lighten up the menu this year, we have some great Thanksgiving side dishes that will do the trick. 

It can be scary to divert from the familiar, but sometimes you need to jump into the deep end. You can search for new twists on green bean and sweet potato dishes, for example, and invite new flavors to the party. Feature seasonal produce items like Brussels sprouts or replace potatoes with celeriac, another seasonal produce item. One of the primary things that we encourage you to do is add more greens and refreshing dishes to your Thanksgiving spread. Not only does this increase your vegetable intake, but it also nourishes the body and makes the digestive system happier.

Ahead, you’ll find seven easy and healthy recipes that will go great with your Thanksgiving feast. Not only are they scrumptious, but they are a lot lighter than the traditional sides that accompany the big meal. They include more vegetables, some of which are seasonal, and aim to help you feel lighter on the day. 

Pomegranate, Avocado, & Citrus Brussels Sprouts Salad

Brussels sprouts make a great canvas for the color and flavor of fresh pomegranate arils, creamy avocado, and citrus dressing.

Click here to make the recipe. 

Orange Maple-Glazed Brussels Sprouts

Ready in just 30 minutes, these orange maple-glazed Brussels sprouts are the perfect fall-inspired side dish for. It’s like vegetable candy! It will be an absolute treat at your Thanksgiving table.

Click here to make the recipe. 

Vegan Scalloped Potatoes

Soft, tender, and smothered in a garlicky, creamy sauce, these vegan scalloped potatoes are the perfect sophisticated holiday side dish. These are incredibly creamy, garlicky, and sensationally delicious, especially when made from scratch. Yes, from scratch!

Click here to make the recipe. 

Rainbow Roasted Carrots

Are you ready to taste the rainbow? Far from Skittles, these herbaceous, roasted rainbow carrots are the perfect Thanksgiving side.

Click here to make the recipe.

Herb Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash.

Click here to make the recipe. 

Mashed Rutabaga With Chives

Could this side dish be the new favorite menu item at your holiday feast? Mashed rutabaga is a peppery, fluffy, and low-carb treat!

Click here to make the recipe.

Roasted Peaches

Get ready for one of the best vegan treats you can have during summer. Roasted peaches celebrate the fruit in its natural state!

Click here to make the recipe.

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If you associate fall with root vegetables, you are already ahead of the curve. Parsnips, butternut squash, yams, rutabaga, turnips, acorn squash, and more are common to use during the fall. You can incorporate these ingredients into roasted vegetable medleys, stews, soups, and so much more. Although “hearty” and “comforting” tend to be adjectives associated with fall meals, you can change the narrative while still utilizing seasonal ingredients. 

In this article, you will find recipes that call for roasted fall produce and we didn’t forget to include a couple soups. After all, what is fall without a soul-warming soup or stew? This article also aims to showcase some more refreshing fall recipes that don’t weigh you down. Whether you want perfectly spiced snack, filling side dish, or energizing breakfast, we have you covered. If you like some of the recipes in this article and post them to your socials, make sure to tag us! We love seeing our Dherbs family make the recipes we publish!

Pear Ginger Smoothie

Enhance your fall with this perfectly balanced pear ginger smoothie. It’s the perfect combination of sweet, spicy, and aromatic. You won’t want to stop drinking it!

Click here to make the smoothie.

Spiced Fall Fig Smoothie

This spiced fall fig smoothie embraces some classic seasonal spices, but don’t let the sweet, almost milkshake-like flavor fool you; it’s brimming with nutrients!

Click here to make the smoothie.

Roasted Kabocha Squash Seeds

Is this your new favorite snack? It could be if you are willing to be a little experimental. While these are not cleanse-approved, the kabocha squash seeds fill you up and satisfy salty cravings.

Click here to make the snack. 

Pumpkin Spice Date Energy Balls

Have you been on the lookout for a healthy pumpkin spice treat? Well, you found it in these raw vegan date energy balls. 

Click here to make the snack. 

Roasted Chickpea Fall Salad

A delicious creation that is crispy and hearty! Made with kale, roasted chickpeas, pomegranate arils and more, this fall salad is to die for. 

Click here to make the salad. 

Fall Harvest Salad

A deliciously filling fall harvest salad contains golden beets, sweet potatoes, and uses a hearty base of mixed greens and quinoa. You will not be hungry after eating a bowl of this salad. 

Click here to make the salad. 

Fall Vegetable Soup

This vegan fall vegetable soup brings together unsung earthy root vegetables like rutabaga, parsnip, carrots, and butternut squash. Your fall season would not be complete without this soup!

Click here to make the soup. 

Vegan Pumpkin Pie Pudding

Fortunately for you, this pumpkin pie pudding is a healthy, guilt-free dessert that you’ll be enjoying throughout autumn. It is a wonderful vegan creation that contains nutritionally-dense ingredients, including raw cashews, pumpkin puree, pure maple syrup, and pumpkin pie spice.

Click here to make the pudding.

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Fall and winter invite many different squash types. They are gorgeous in color, unique in shape, and are quite versatile. You can steam them, roast them, boil them, puree them, and even add them to foods such as breads and pies. Although the more unique and seasonal varieties show up at local farmers’ markets, you can typically find a good variety at most major grocery stores during fall and winter. 

Squash is very dense and packed with flavor and nutrients. Most squash tends to have an orange flesh, such as pumpkins, butternut squash, or kabocha squash, which means it is rich in carotenoids. Those plant compounds benefit eye health, skin health, and immune function. They also contain complex carbohydrates and make great alternatives to classically unhealthy starches. Continue reading to learn more about winter squash and how to use them. 

Butternut Squash

A popular winter squash that is typically available year round, butternut squash is the sweetest and most flavorful during the fall and winter. It has a deep, orange-colored flesh that is sweet, nutty, and rich. You can use it in both sweet and savory recipes, such as soups, salads, vegetable medleys, baked goods, casseroles, and pies. You have to peel butternut squash and cut it in half to remove the seeds and stringy bits. 

Acorn Squash

An acorn squash is typically showcased in a themed, decorative box when you enter a grocery store during fall. It has a dark green skin and the shape resembles an acorn, hence the name. The flesh is either bright white or orange. This squash is perfect for roasting. Cut it in half, scoop out the seeds, and roast it cut-side down until you can easily pierce it with a knife. Serve it as a side dish or stuff the center of a roasted half with quinoa and diced vegetables.

Delicata Squash

This is a cylindrical squash with a delicate, cream-colored skin that has splashes of orange, green, and yellow. The delicata squash, also referred to as the peanut squash or Bohemian squash, can be sliced into rounds or half-moons. It is best roasted, but make sure to scoop out the seeds prior to cooking. It makes for a great side dish, but it can also be a main course if you want to stuff it with different things, such as rice, quinoa, or meat. 

Sugar Pumpkin

The sugar pumpkin, or pie pumpkin, is potentially the most popular winter squash. It is the type of pumpkin that you use if you want to make pumpkin pie from scratch, or if you want to make your own pumpkin puree. They have a bright orange skin with bright orange flesh and tend to be much smaller than traditional carving pumpkins. The rich, buttery flavor lends itself to both sweet and savory recipes. If you roast the pumpkin, you can also add it to a blender and blend with other ingredients to make a pumpkin soup. 

Spaghetti Squash

We saved the most unusual for last, as this oblong winter squash has a stringy flesh that resembles spaghetti once you cook it. Make sure not to overcook the squash or else it will just become mushy. When cooked properly, the strands come apart and you can use it as a pasta substitute. It has a mellow flavor, so it easily takes on a variety of herbs and spices, or even sauces. Cut it in half lengthwise, scoop out the seeds, and roast cut-side down until you can pierce the skin easily with a fork.

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Is there anything better than a warm bowl of comforting soup during a crisp autumn evening? A relaxing massage on a tropical beach might rival the bowl of soup, but just imagine that it isn’t for the sake of our argument. The ingredients in that bowl of soup, though, can either benefit or harm your health. Fortunately for you, the soups in this article are made from whole food ingredients and free of preservatives, excess sodium, added flavors, and unhealthy fats. 

There are many different soups, yet people tend to stick to a few classics: chicken noodle, tomato, or minestrone. If you purchase these soups in their canned form, chances are they are riddled with sodium, saturated fat, and processed ingredients. If you tend to enjoy soup when you are sick, you don’t want to put harmful ingredients in the body. In order to recover more quickly, the body requires nutritious foods that contain essential vitamins and minerals. The antioxidants in vegetables can help fight inflammation and get you on the mend more quickly than a can of beef stew.

Now, you do not have to fall ill in order to enjoy a bowl of soup. Comfort your soul on a crisp fall evening with one of the following soup recipes. If you make one of these soups, drop a comment and let us know how you liked it!

Creamy Celeriac Soup

This soup has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming fall soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic.

Click here to make the soup.

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion. Although we have a list of ingredients, you can take a little creative liberty with your root veggies.

Click here to make the soup.

Zucchini Potato Soup

An easy, velvety zucchini potato soup that is perfect for the chilly days of fall and winter. It makes for a great non-dairy, filling dinner!

Click here to make the soup.

Slow Cooker Butternut Squash Soup

Winter squash? Didn’t fall just start? You are not wrong but winter squash refers to squash that are harvested during the fall. And this soup uses one of the most notable squash of the season: the butternut squash. It’s easy to prepare, cozy, and has incredible depth of flavor.

Click here to make the soup. 

Tomato Lentil Soup

Get ready to feast on this culinary creation. This dairy-free, creamy tomato lentil soup is incredibly satisfying and packed with protein. It’s very adaptable, so you can put a little creative culinary spin on the recipe if the inspiration strikes.

Click here to make the soup. 

Creamy Vegan Carrot Soup

Feel a cold coming on? Warm your soul, soothe your sore throat, and enhance immune function with this creamy vegan carrot soup. Carrots contain phytonutrients that enhance the body’s defense mechanisms, making it more resilient against infections.

Click here to make the soup.

Vegan Kabocha Squash Soup

This perfectly creamy kabocha squash soup is rich, satisfying, and packs a little kick from the ginger and cayenne pepper. One of the cooler aspects of kabocha squash is that it has a lower glycemic load than sweet potato and pumpkin, so it won’t spike your blood sugar. 

Click here to make the soup.

Sweet Potato Kale Soup

This sweet potato kale soup is perfect for chilly fall and winter evenings! It’s filling and flavorful, so it wont’ last long at your table. Not only will it please your palate, but it will also keep your belly full without weighing you down.

Click here to make the soup.

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A lot of people think about pumpkin seeds when it comes to roasting the seeds of squash. Roasted kabocha squash seeds are a great alternative to pumpkin seeds and make use of an under-appreciated fall ingredient: kabocha squash. Since you have to hollow out the squash and remove the stringy parts and seeds before you cook the squash, you should save them and make this recipe. To make them, start by scooping out the seeds from a fresh kabocha squash and removing any stringy flesh. Make sure to rinse the seeds thoroughly to clean off any remaining squash. Once clean, pat them dry with a towel because they will not crisp up nicely if you roast them while they are still damp.

Once dry, scatter the seeds, which you’ll season liberally, across a baking sheet lined with parchment paper. You don’t have to use parchment paper, but it makes for an easier clean up process. Roast them in a preheated oven at around 350°F for about 15-20 minutes, or until they turn golden brown and become crunchy. Be sure to toss the seeds halfway through the cooking process in order to ensure even roasting. Once they are nice and crispy, let them cool slightly before enjoying. You can also store them in an airtight container for about 5 days before tossing them out.

Kabocha squash seeds are a rich source of healthy fats, including omega-3 and omega-6 fatty acids. Omega-3s work to support brain and heart health. These seeds also contain a lot of fiber, which aids digestion and promotes feelings of fullness. Additionally, kabocha squash seeds are high in magnesium, zinc, and antioxidants like vitamin E, which can help enhance immune function, improve skin health, and reduce inflammation.

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Whether you use fresh or canned pumpkin, incorporating pumpkin into your meals is never a bad idea. That is especially true when pumpkins are plentiful during fall. Even the seeds, which you should not throw away after scooping out the stringy flesh, offer beneficial nutrients. The actual pumpkin flesh, though, is one of the richest sources of beta-carotene and contains other nutrients like fiber, vitamin C, carotenoids, copper, potassium, iron, and more. 

What Is Pumpkin?

The pumpkin is considered one of  the oldest domesticated plants. Historians suspect that tribes native to North America grew them since at least 5,000 BCE. Pumpkin is technically a fruit, but people commonly think of it as a vegetable. Fruits are edible, seed-bearing, flowering plants, which makes all squash fruits. The pumpkin is technically a winter squash that comes from the Cucurbita pepo or Cucurbita maxima plants. It is related to watermelon, zucchini, and cucumber, among other fruits and vegetables. The entire pumpkin, minus the string flesh and skin, is edible.

Pumpkin flesh and seeds are rich in a wide variety of nutrients. They contain everything from zinc and vitamin A to healthy fats and fiber. We hope that you don’t reserve pumpkins just for carving this year and that you enjoy them for all their health benefits. If you choose to use canned pumpkin, make sure it is 100% pure pumpkin, not pumpkin pie filling. The former is real pumpkin, while the latter is rich in processed ingredients, added sugars, and unhealthy oils. Continue reading to learn why you should eat more pumpkin. 

May Help Regulate Blood Pressure

A one-cup serving of cooked pumpkin provides more than 12% of the recommended daily intake (RDI) of potassium. Potassium is an electrolyte found in bananas, avocados, squash, potatoes, and other fruits and vegetables. Most adults lack sufficient potassium in their diets, which is a shame since potassium may help regulate blood pressure. It works to counteract the effects of sodium, which most Americans consume in excess regularly. Additionally, the fiber in pumpkin may help promote healthy cholesterol levels, which lowers the risk of heart disease. 

Provides Manganese And Copper

These two minerals may not receive as much attention as other nutrients, but they are integral to overall health. Manganese helps protect against bone density loss and fractures. The anti-inflammatory properties of manganese may also help encourage optimal metabolic, joint, and brain health. Copper, on the other hand, helps promote the formation of hemoglobin and collagen. It also aids with the synthesis of enzymes and proteins involved with respiration, energy metabolism, and DNA synthesis. 

Helps Maintain Healthy Vision

Pumpkin’s vibrant orange color is attributed to the impressive beta-carotene content. Beta-carotene is a precursor to vitamin A and essential for maintaining healthy vision as you age. Several studies indicate that beta-carotene may help lower the risk of age-related macular degeneration and cataracts, two common age-related causes of vision loss. Lutein and zeaxanthin are two other carotenoids in pumpkins and they work to protect the eyes from oxidative stress and UV light. 

Supports Healthy Skin

Pumpkins contain vitamins A, C, and E, in addition to zinc, all of which contribute to healthier skin. Vitamin C works to enhance collagen production and improve skin elasticity, which helps reduce the signs of aging. Zinc aids inflammation reduction and may help people with acne-prone skin. Lastly, research published in the American Journal of Clinical Nutrition claimed that beta-carotene works to protect the skin from UV rays.

Lots Of Vitamins C & E

A one-cup serving of cooked pumpkin contains 13% of the RDI of both vitamin C and vitamin E. Vitamin C, as we mentioned previously, supports collagen synthesis and helps protect cells from tissue damage. It is also an integral antioxidant for optimal immune function and neurological health. Vitamin E also offers antioxidant effects, and a diet rich in vitamin E has been linked to a reduced risk of PMS symptoms, Alzheimer’s disease, acne, wrinkles, and hormonal problems. Vitamin E also works to prevent free radical damage, which may help to decrease the risk of several cancers, including colorectal and prostate cancer.

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If there is a seasonal squash you should try during the fall, it is the kabocha squash. It looks like a squatty green pumpkin that has a bright orange flesh. Kabocha squash has a sweeter flavor, similar to butternut squash, and can absorb a variety of flavors. It goes great in soups and stews, but it is classically fried in tempura batter and served with a vegetable medley in Japanese cuisine. That’s not all it can do, though, as this recipe shows how you can transform the squash into crispy, spiced dehydrated chips. The chips deliver in the crispy category and have a robust flavor that keeps you coming back for more. And unlike packaged chips you buy in the store, you can eat these guilt-free.

Kabocha squash, much like sweet potatoes, is a great source of beta-carotene, a precursor of vitamin A. A 2/3 cup serving of kabocha squash provides the following nutrient content:

• Calories: 30
• Fat: 0 grams (g)
• Fiber: 1.2 g
• Carbohydrates: 8.2 g
• Protein: 1.1 g
• Vitamin C: 9 milligrams (mg)
• Beta-carotene: 1,782 micrograms (mcg)

In order to reduce the risk of age-related macular degeneration (AMD) and promote optimal vision, the body needs vitamin A. Vitamin C may also help slow the progression of AMD, and people who consume a lot of vitamin C have a lower risk of cataracts. Some research indicates that beta-carotene, which is present in kabocha squash, may help prevent some cancers when consumed through food and not as a supplement. More studies are necessary in humans to confirm kabocha squash’s cancer-preventative properties. For now, enjoy the chips and you may benefit you eye health, immune function, and more.

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