Nutmeg

When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching.

Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19^th century. When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace. The hard, egg−shaped nutmeg seed is grayish−brown and about 1 inch long. The flavor and aroma are delicately

warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or grinder is superior to that which is commercially ground and packaged. Nutmeg is excellent when used in baked goods, milk− or cream−based preparations like custards,

white sauces or eggnog and on fruits and vegetables — particularly potatoes, spinach and squash.

Health benefits of nutmeg:

1.  Nutmeg contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
2. The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmeg like myristicin, elemicin, eugenol and safrole. The other volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.
3. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions.
4. This prized spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium.
5. It is also rich in many vital B-complex vitаmins, including vitаmin C, folic acid, riboflavin, niаcin, vitаmin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.

Autumn Pasta

(Makes 2 Servings)

 Ingredients
1/2 of a small Butternut Squash (6-8 oz.), peeled and cubbed
1/2 tsp of Nutmeg
1/4 tsp Salt, plus extra for pasta water
1/4 tsp Pepper
1 Tbsp. Olive Oil
6 oz. dry Whole Wheat Penne Regatta
2 Tbsp. Butter
1 1/2 oz. Kale, stems removed
1/2 cup Caramelized Onions
4 cloves (1 1/2 Tbsp.) of Roasted Garlic, minced
1/4 cup Parmigiano Reggiano, plus extra

Preheat the oven to 375 degrees. Toss the butternut squash with nutmeg, salt, pepper and olive oil, and spread on a foil lined baking sheet. Roast the butternut squash at 375 degrees for about 20 min. until tender.

In the meantime, cook the pasta in salted water according to the directions on the box. Then drain, reserving some of the pasta cooking water.