This MIND Diet-inspired recipe comes from Memory and Aging Program Nurse Practitioner Melanie Faust, APRN, FNP-C . Butternut squash shines as the tasty, brain healthy star of this dish! Butternut squash contains carotenoids, a group of antioxidants that are beneficial for brain health, and is also high in vitamin E.
Ingredients:
- 2 medium carrots, peeled and diced
- 2 medium yellow onions, peeled and diced
- 2 one inch pieces of ginger root, peeled and grated or minced
- 12 tbsp extra virgin olive oil
- 2 small butternut squash, peeled and diced (should be about 8 cups)
- 6 cups veg or chicken broth
- 1 tsp cinnamon
- 1 tsp curry powder
- 1 tsp salt
- 1 cup whole milk
- juice of 1 lemon
Instructions:
- Preheat large pot over medium heat and add olive oil to coat the bottom.
- Add carrots, onion and ginger, cook until tender.
- Add squash, broth, cinnamon, curry powder and salt. Bring to a boil over high heat then reduce to a simmer and cook until squash is fork tender.
- Add lemon juice and milk. Stir to combine and remove from heat.
- Puree and serve. Enjoy!
Interested in changing to a healthier lifestyle?
If you're 40+ with normal memory or mild memory loss, you can help in the fight against Alzheimer's. Here's how: butler.org/ALZregistry
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