While others might be thinking of pumpkins this time of year, it was the butternut squash that caught slave's eye this week at the store. The price was 69 cents a pound. Really, what can you buy that is as loaded with good nutrients, as versatile to cook, and looks as pretty for that price?
They contain a complete list of vitamins, minerals, and antioxidants in that tasty orange flesh. Lots of fiber and protein: even the seeds contain healthy fats. It’s hard to think of another vegetable that comes as close to providing a such a well rounded meal! On top of that, who is gonna turn it down at 69 cents a pound!
The real question is how to cook it this time? It’s great just oven roasted which intensifies the flavors. Simple roasting highlights the buttery, nutty undertones that give this squash its name.
Sometime, try glazing roasted wedges with balsamic vinegar and soy sauce. Or for a more spicy dish try pureeing them into a curried soup.
BTW, when You cut it open and scrape them out don't throw the seeds away because they are easy to toast and make a fantastic garnish.
- 9 inch pie crust
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- a scant teaspoon ground nutmeg
- 1½-2 lbs butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
- 2 tablespoons coarse sugar
- 1 orange for its zest and its juice.
- 2Tbs Real Maple syruptopping
- ½ cup non-fat whipped topping
- 1 tablespoon finely shredded orange peel or ½ tsp Cinnamon. ============