Butternut squash, also known in Australia and New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. Our Positive Power Partner Whole Foods Market says:
Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable. Butternut squash delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside.
Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
Peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Here is your basic recipe for roasting:
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Here are two more wonderful recipes from Cooking Light. Enjoy!
Roasted Butternut Squash with Pecans and Sage
11 ounces of peeled, diced fresh butternut squash
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1-1/2 tablespoons of melted butter
2 tablespoons chopped pecans, toasted
1 tablespoon finely chopped fresh sage
1. Preheat oven to 400 degrees
2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 400 degrees for about 30 minutes, or until browned, stirring halfway through cooking.
3. Place butter in a large bowl. Stir in squash, pecans and sage. Toss to combine.
Roasted Butternut Squash with Pomegranate and Tahini
Follow the basic roasting recipe, then combine in a small bowl:
4 teaspoons tahini paste
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
Whisk until smooth. Combine roasted squash, 1/2 cup of pomegranate arils, and 1 cup arugula in a large bowl. Toss gently to combine. Drizzle squash mixture with tahini mixture.
For both recipes, the serving size: about 1/2 cup. Serves 4