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6 ways to cook butternut squash

Squash are the darlings of the fall and winter season. Chock full of fiber, potassium, Vitamin A, and Vitamin C, butternut squash are a great starchy addition to any winter dish. You can buy them whole for prep at home or most stores now sell pre-cut butternut squash, too.  Check out these 6 ways to include butternut squash in your cooking repertoire.


1. Butternut squash risotto. One of my favorite pairings: butternut squash and sage. Not enough time for risotto? Mix the squash and sage into brown rice or barley instead.

2. Roasted vegetables. Combine butternut squash with other root vegetables for this roasted delight. Experiment with various herbs, such as fresh rosemary or sage.

3. Stuffed butternut squash. Want everything all in one “dish”? Check out this recipe for a turkey-stuffed butternut squash – brings your protein and starch into one convenient bowl with greens on the side.

4. Butternut squash pie. Growing up my great aunt always made her “pumpkin” pie from butternut or acorn squash – I never knew the difference. So get funky with your pie this season.

5. Whipped butternut squash. Tired of mashed potatoes? Try whipping up butternut squash instead.

6. Baked butternut squash. And the simplest of all, cut the squash in half, remove the seeds, spread 2 tsp olive oil over the flesh along with salt and pepper (and any other preferred herbs  – get creative), and bake at 350 F for 45 to 60 minutes. The squash is done when you can easily pierce the skin with a knife or fork.

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