Reduce memory loss by using blueberry and a butternut squash recipe at home
Blueberries can also improve short-term memory loss and motor coordination. While these cancer prevention agent rich organic products are most ordinarily found in breakfast and treat things, they’re pretty much as divine in this couscous serving of mixed greens formula from The U.S. High-bush Blueberry Council.
- 1 pound butternut squash, peeled, seeded, and cubed
- 5 tablespoons olive oil, separated
- 1¼ containers chicken juices
- 1 container crude couscous (or substitute cooked quinoa, faro, grain, or rice)
- 3 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 scallions, daintily cut
- 1½ containers blueberries
- ¾ container disintegrated feta cheddar
- 3 containers infant arugula
- Preheat broiler to 450 degrees Fahrenheit.
- In an extensive dish, hurl squash with 1 tablespoon of the oil. Spread on a rimmed heating sheet; prepare until delicate, around 22 minutes; let cool.
- In the interim, in a medium pot, heat stock to the point of boiling. Mix in couscous, expel from warmth, and spread; let stand 5 minutes. Cushion with a fork; cool.
- In a little bowl, whisk together staying olive oil, lemon squeeze, salt, and pepper; put aside. In a huge dish join squash, scallions, blueberries, cheddar, and couscous.
- Spread arugula on a serving platter and shower with 1 tablespoon of the dressing. Add remaining dressing to couscous blend; hurl to consolidate. Serve over arugula.