This common veggie combines the colors of fall with the earthy flavors of a winter squash. Hidden within pale beige skin and a vase-shaped body the deep-orange flesh with a sweet, nutty taste is adaptable to so many recipes. Easy to prepare, this squash finds a tasty place in savory or sweet dishes. Our cookbook Cooking Dinner features these recipes: Butternut Squash Soup, Roast Chicken with Vegetables and Creamy Vegetable Soup.
Butternut squash is available year-round but is at its peak from early fall through winter. It is very low in saturated fat, Cholesterol and Sodium. It is also a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
Many stores sell butternut squash already peeled and chopped. These are easy to boil or oven roast. If you buy a whole one here’s a kitchen tip: To soften the skin, place the whole squash in the microwave and cook for 1 to 2 minutes prior to cutting.
For a quick meal, saute’ pre-cooked squash cubes with chopped onion, minced garlic and a few fresh sage leaves in a few tablespoons of olive oil. Mix with cooked penne. Stir in freshly grated Parmesan cheese and serve.
Cook, Eat, Laugh…Claudia