ITEM OF THE WEEK: Butternut Squash

butternut squash

With a sweet nutty taste not too different from that of a pumpkin, this late-season squash is actually a native plant of New England, Massachusetts to be precise. The squash is much more versatile than the related pumpkins, which tend to be more amenable to pies and other sweet dishes, and is often used as a meat substitute in savory meals, such as ravioli and curries. 

Butternut squash is an excellent source of dietary fiber, vitamin A, vitamin C, vitamin E and the essential minerals potassium, manganese and magnesium, which combined help keep skin hair, nails and eyes strong and healthy, and regulate your body's metabolic processes. In short, eat some squash - you're body will thank you! Try this delicious recipe for roasted butternut squash. In a rush? You can sautée it instead. This works fantastically well as a side at Thanksgiving, and in fact butternut squash can be used in place of yams for traditionally African-diasporic meals. 

 

butternut squash meddalions

Roasted Butternut Squash

1 large butternut squash, peeled and seeded and cut in 1-inch chunks

3 tablespoons good olive oil

1 teaspoons salt

1 teaspoon brown sugar

1 teaspoon freshly ground black pepper

 

  1. Preheat the oven to 400 degrees F.
  2. Peel and seed the squash, and cut in half, or into medallions or small cubes, rub with olive oil, brown sugar, salt and pepper.
  3. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well.
  4. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

 

Recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe.html?oc=linkback