Butternut Squash



I love this vegetable!  Nutrient packed and delicious.  Great with sweet or savory dishes.  Try it in soups, pastas, with fresh herbs, or drizzle with cream and maple for dessert!


1/2 c baked (3.6 oz, 103 g)
Calories 40
Calories from fat 0
Total fat 0g
Total carbohydrate 11g
Dietary Fiber 3g
Sugars 2g
Protein 1g
Vitamin A 230%
Vitamin C 25%
Also a source of calcium, iron, thiamin, niacin, vitamin B6, folate, calcium, magnesium, potassium and manganese.
Season- Fall and Winter
Size- varies greatly, usually 8-12 inches long 3-5 inches wide
Selecting- choose one that is heavy with few blemishes
Storage- It stores well because of the thick outer layer.  Good at room temperature for several weeks.
Refrigerate- peel, cube and refrigerate up to five days
Freeze- peel, cube and freeze up to six months 

Baking

Heat oven to 400 degrees.
Using a sharp, sturdy knife, cut the squash in half lengthwise.
Using an ice cream scoop or spoon, scoop out the seeds and stringy parts. Line a baking sheet with parchment paper or aluminum foil.

 Sprinkle the squash with salt and pepper. Place flesh side down on the baking sheet. Bake 30-45 minutes or until a knife slides through easily.

   
Cut each half to the desired size.    

Try with
           
Butternut Tortellini
with Walnut Cream
Alfredo
           

Foodista Food Blog of the Day Badge
 
 

Recipes

Desserts
Occasions
Appetizers
Produce
 
 


© The Perfect Chocolate Chip Cookie 2014