Tuesday, October 4, 2011

Tasty Tuesday: Butternut Squash

One of my favorite things about fall is the food. As the weather becomes cooler I start craving foods that lend a sense of warmth. One of these foods is butternut squash. I like zucchini and summer (crook neck or yellow) squash, but in the fall I start to have a hankering for the butternut or acorn varieties. 

Butternut squash is plentiful in the fall & winter, and nutritious to boot! It is low in calories and teeming with fiber, beta carotene (vitamin A), vitamin C, folate, potassium and vitamin B6, just to name a few. Add the fact that the high amount of antioxidants can have a anti-inflammatory effect...and you have a super food!

Butternut squash has a sweet nutty taste, and despite it's look, it is easy to cook. Here is an easy recipe to get you started.

Basic Roasted Butternut Squash

1 butternut squash

Preheat oven to 350 degrees. Cut squash in half lengthwise. Scoop out seeds. Brush with a little olive oil, place cut side down on baking sheet or in a casserole dish and bake until soft, about 45 minutes.

Variations: You can season it with whatever you wish after cooking or you can season it before cooking and roast it cut side up. Ideas? Nutmeg, salt, pepper, brown sugar, allspice, pumpkin pie seasoning, butter, cloves, ginger.

Feeling more adventurous? Give this recipe a try!


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