Who likes butternut squash? Now that fall is here, you’ll be seeing a lot more winter squashes in your supermarkets. Although some types of winter squash are available all year, at the beginning of the fall you’ll find a larger variety in abundance.
One of my favorite winter squashes is butternut squash. Yum! If you like butternut squash we’d probably be great friends. It’s naturally sweet, great for adding creaminess to soups and its hard smooth skin is even edible when cooked. I’ve used butternut squash in many recipes: soups, roasted with garlic, mashed with another winter squash and most recently, in savory pancakes with zucchini.
Butternut squash is rich in beta‐carotene, the phytonutrient that gives many vegetables their bright orange colors. Beta-carotene has several potential health benefits including antioxidant properties. Here’s what the macro and micro nutritional profile of 100 g butternut squash looks like:
- Calories 45
- Total Fat 0.1 g
- Total Carbohydrate 12 g
- Dietary fiber 2 g
- Protein 1 g
- Vitamin A 212% Daily Value
- Vitamin C 35% Daily Value
Now that our introductory butternut squash lesson is over, let’s get to cooking.
Here’s an easy recipe for incorporating butternut squash into your meal prep or any meal for a matter of fact. First you’ll roast your squash with a few spices and then just toss it in with your cooked quinoa. Done! The skin of butternut squash is pretty hard, so when possible, save yourself the headache and get peeled butternut squash.
Prep Time: 10 minutes . Cook Time: 60 minutes . Yield: Serves 6
2 1/2 Cups Cooked Quinoa
1 Lb Butternut Squash, peeled
1 Large Red Onion, large coarsely chopped
1 Tsp Brown Sugar
1 Tbsp Olive Oil
3 Sprigs Fresh Thyme
Chopped Green Onions for garnish
Juice from 1 Lemon
Salt, black pepper, paprika and red pepper flakes to taste
1. Preheat oven to 400 F.
2. Cut butternut squash into 1-inch cubes.
3. Spread butternut squash and chopped onion in a baking sheet. Add olive oil, salt, black pepper, brown sugar, paprika and red pepper flakes. Toss squash and onions in spices and oil until evenly coated. Bake uncovered for 1 hour; tossing every 20 to 30 minutes.
4. In a large bowl, combine cooked quinoa, roasted vegetables, thyme and lemon juice. Mix well and add additional seasoning if desired. Garnish with green onions. Serve warm or cold as a salad.
