SQUARE SQUASH

I was in the supermarket the other day (can’t remember if it was Sainsburys or Tescos) when I saw a bag of diced butternut squash in the yellow sticker section of the veggie area. Now, pre-packed, pre-prepared vegetables are not usually my bag at all, and they certainly aren’t very Ayurvedic. The predominant reason for this is that the longer food has been picked/ out of the ground/ cut and prepared, the longer the prana (life force) has had to escape, thus reducing its effects. However- and this is a big however- sometimes we can’t be the wise sages we would like to be, sitting on a rock robed in white, reaching enlightenment in a big way. Sometimes we don’t have very much time to make dinner, we have a couple of people complaining that their stomachs are rumbling, and pre-cut vegetables are still preferable to frozen pizza!

In this instance, I caved pretty quickly, as in general I find squashes such a faff to prepare! I’m a bit scared of massive kitchen knives at the best of times, so perfect tiny squares of squash appealed to the “safety first” in me as well as the efficiency-lover. It was sold as something to put in the blender and make into a soup, but there was no way I was gettig rid of those chick-pea sized little nuggets of goodness! Instead, I sauteed it in rapeseed oil with a little red onion, cumin, a pinch of cinnamon and another of nutmeg. It was delicious alongside some greens and sweetcorn on the cob.

Known as a winter squash, the butternut’s tough skin that makes it difficult to prepare means that it keeps very well over the winter months. This thick exterior also traps the sun’s energy firmly inside, meaning that when eaten, it helps us to build ojas (vigour) during the traditionally leaner months. It’s rich in carotenes which turn into Vitamin A according to the body’s needs. This benefits both the eyes and the liver. Because it’s a complex carbohydrate, even though it’s super-sweet, the butternut is great for diabetics and those with pre-diabetes. It’s also an excellent choice of comfort food for those who are trying to lose weight, so fantastic at the moment whilst new year’s resolutions are still strong and steadfast (come on! You can do it!).

From an Ayurvedic perspective, the sweet butternut squash pacifies both the Vata and Pitta doshas but can aggravate Kapha unless it is eaten alongside pungent foods, or hot spices such as chilli or mustard seed. Its grounding quality is great for hyper tots (and their hyper Mums- hi there!), and cooked in oil or ghee, it can get right down into the plasma, nourishing us on a deep level. Butternut is considered a sattvic, meaning that it brings balance, clarity and calmness. As it is super delicious, and in this instance very easy to cook, it’s a bit of a no-brainer if you ask me!

So, would this meal receive an Ayurvedic Award? No, but every little counts, and some days we need to cut corners!