Roasted Squash Soup with Maple-Glazed Bananas - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- One 2-pound butternut squash, halved lengthwise and seeded
- Kosher salt
- 1/2 cup pecans
- 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
- 1 tablespoon pure maple syrup
- 1 cup water
- 1/2 cup crème fraîche
- Pinch of ground cinnamon
- 8 small watercress sprigs
Instructions
- Preheat the oven to 375 °. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
- Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
- Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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