Everyone seems to be gaga over pumpkin right now, and while I definitely understand the hype, I’d like to turn your attention to butternut squash- a winter vegetable that is low in calories, high in dietary fiber, and has antioxidants and anti-inflammatory benefits. It even contains more vitamin A than pumpkin.
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While you probably don’t want to flavor your morning cup of coffee with it, you can use butternut squash in a variety of recipes from appetizers to main dishes and even desserts.
Take advantage of butternut squash during October and November (when it is in season) by making this easy dish.
Roasted Butternut Squash with Onions and Raisins
Ingredients:
1 medium butternut squash (peeled, seeded, and diced)
1 cup onion (sliced into halves)
1/2 cup raisins (next time I’ll use golden raisins but didn’t have any this time)
3 tablespoons extra virgin olive oil
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
Directions: Preheat oven to 400 degrees F. Place all ingredients into a large baking dish and stir to coat with olive oil. Roast for 35 to 40 minutes or until squash is tender (mine took about 30 minutes). Serves 4.
Other recipes to try:
Butternut Squash and Caramelized Onion Flatbread
Butternut Squash, Cranberry and Goat Cheese Crostini
Baked Sriracha Butternut Squash Fries
Roasted Butternut Squash Hummus
Roasted Butternut Squash with Green Apples and Candied Walnuts
Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos
Double-Stuffed Butternut Squash
Steamed Butternut Squash Pudding
Let the butternut squash craze begin!
