Butternut Squash – November Featured Ingredient

Butternut Squash – November Featured Ingredient is known as a power food. Related to members of the gourd family, it’s technically a fruit because it contains seeds. The squash has a hard skin with bright tangerine to orange-colored flesh yet it’s quite dense in texture. This hourglass shaped fruit is a perfect addition to fall and winter meals.

Butternut squash is low in fat. It delivers an ample dose of fiber making it a friendly additive to any diet. Contains high levels of potassium protecting against heart disease and beta carotene which connects to Vitamin A aiding in fighting breast cancer. A one cup serving provides half the daily dose of Vitamin C, 16 carb grams, and 63 calories. Just what the doctor ordered. So this healthy fruit comes highly recommended as a staple in preparing fall and winter meals for yourself and your family. You will find butternut squash in the refrigerated produce section or whole where potatoes are located in your local market.

Butternut Squash – November Featured Ingredient

Butternut Squash
Butternut Squash – In its glory!

When buying Butternut squash choose unblemished, firm, yet heavy ones with matte colored skin. Leave shiny ones because this means they were picked too early. Most of all winter squash is found late in the fall and should be stored in a dry, cool place. With ample ventilation the squash will keep up to three months and sometimes longer. If you purchase ready to cook squash or cut it up ahead of time it will probably last up to a week in refrigeration.

Butternut Squash
Butternut Squash – Ready To Cook

Preparing butternut squash lends to endless easy kitchen creations because of its versatility. One way is to slice the squash in half, remove all seeds, rub skin with oil and place butter in cavity and on flesh. Press brown sugar on surface along with some cinnamon. Roast squash in a 400 degree oven for 50 – 60 minutes until soft. You can also cube like sweet potatoes making a sweet or savory side. How about making a gratin with basil pesto? Puree squash, mix in garlic, Parmesan cheese and swirl in basil pesto. The gratin makes a fabulous side for Thanksgiving. Since I love butternut squash so much, one of my favorite things is Butternut Squash Pie as a result of omitting pumpkin or sweet potatoes. The rich taste is something to behold, I promise.This pie will knock your socks off.

Butternut Squash – November Featured Ingredient

This versatile fruit lends itself in making fantastic soups, pasta dishes like ravioli, and risotto therefore working well in both sweet and savory recipes. Consequently if you’ve never tried butternut squash before, add it to your grocery list, come home and prepare it. Most of all savor the freshness and unique flavor in addition to becoming a fast family favorite.

Happy Cooking!

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Michelle Heyden Written by: