What if the squash that’s been sitting in the corner of your kitchen for a week was actually your best tool against fatigue and blood sugar spikes? No need for a juice extractor, no powders from the other side of the world. A pot, some water, five simple ingredients. That’s it.
In the cup, it’s a deep amber-orange liquid, almost rust-colored depending on the variety of squash. The steam rises in a fine spiral and smells of warm cinnamon mixed with the discreet spice of fresh ginger — that tingle that tickles the nose even before the first sip. On the palate, it’s velvety, light, with a sweet roundness that comes from the squash itself. Nothing like a fruit juice that sends blood sugar soaring like a rocket.
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