Butternut squash is one of my favorite foods. It makes a delicious meal, whether sautéed, pureed for soup, or baked.
Butternut squash is filling. For someone who tends to feel unsatisfied with smaller portions, it’s the perfect option. It’s a comfort food to beat all comfort foods: it has a creamy texture, a nutty and buttery taste (just where do you think it gets its name?), and it’s warm and thick.
Don’t forget the best part—it’s low in calories and fat! In fact, one cup contains a measly 82 calories and 0 grams of fat. It’s also a great source for vitamin A and vitamin C. It has a very low glycemic index, so it will help keep the carbohydrate cravings in check.
While May is hardly the season for this fantastic fruit, butternut squash is such a favorite I simply could not write an article starting with B without celebrating its existence. Incidentally, May is a wonderful time to place butternut squash seeds directly into the ground. Come November, you’ll be very glad you did!
Is it really a fruit? I love it too!
ReplyDeleteIt is not my favorite food but I am learning to eat it for my child's sake. It is a superfood! In fact if you look up it's nutritional value it is far more nutritious than any other type of squash. Today I am cooking Chana Dal with Butternut Squash soup. And I always keep some in the freezer to add to smoothies.
ReplyDeleteWhat are your favorite Butternut Squash recipes??
Tara Compton
Here is my favorite recipe:
ReplyDeleteButternut Squash Soup
Ingredients
2 tablespoons butter or non-hydrogenated margarine
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 cups cauliflower, chopped
1 medium butternut squash - peeled, seeded, and cubed
3 cups chicken stock
1 can Healthy Request cream of chicken soup
Salt and freshly ground black pepper to taste
Directions
Melt the butter in a large pot and cook the onion, celery, carrot, cauliflower, and squash 5 minutes, or until lightly browned. Mix chicken stock with cream of chicken soup. Pour in chicken stock mixture with vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 to 40 minutes.
Transfer the soup to a blender, and blend until smooth. Return to pot and season with salt and pepper, if desired.