Part of the gourd family, butternut squash grows on a vine, and as it ripens, turns a very rich dark orange color. It tends to get sweeter as it ripens, and can be used in various ways. It is packed with Vitamin A, for eye health and Vitamin C, for immunity. It is also a good source of potassium, which is an integral part of heart function, muscle movement and bone health.
At the store, look for a deep orange color, and firm skin. It should not have any brown spots.
Try incorporating butternut squash roasted as a side dish, as a soup, or folded into a pasta or risotto dish.
Recipe: Roasted Butternut Squash
- 1 butternut squash – peeled, seeded, and cut into 1 inch cubes
- 2 Tbsp olive oil
- 2 cloves garlic
- Sea salt and black pepper to taste
- Preheat the oven to 400 degrees F.
- Mix olive oil, garlic and squash in large bowl. Season with salt and pepper as desired.
- Arrange coated squash on a baking sheet.
- Roast in oven until squash is tender and lightly browned, approximately 25 to 30 minutes.