You introuduce to me to someone who says they don’t like veggies and I can just about guarantee you that it’s because they haven’t really tried the enormous variety of veggies that exisit!! These poor souls can only remember the over cooked broccoli and boiled brussel sprouts they ate a kid and have been cheating themselves out of some absolutely d’lishes foods!!
So if you think you don’t like veggies, all I have to say is, "have you ever tried Acorn squash w/ a kiss of butter and a sprinkle of brown sugar?! Seriously… it’s to die for!
I’ve been going back and forth on the butter front for some time now. I’ve been a big fan of Earth Balance, a vegan buttery spread that’s made up of "healthy oils", for some time now but have recently began to question my decision. As you guys know, my overall food motto is this; stick to real, whole, unprocessed foods… most of the time. When you stick to this basic principle, it takes a lot of the guesswork out of eating well. I’ve learned that it’s not so much a "calorie thing" as it is a "food quality thing". When we stick to real, whole, unprocessed foods that are closest to their natural state, most of the time, it becomes easier to tune into our bodies and tune out of our minds when it comes to knowing what we should be eating. The more we can learn to trust our bodies and stop listening to our rule-making, forever changing minds, the closer we will be to real, true, life-long health!
Okay, so back to the butter! So abiding by my own motto in the kitchen, I got to thinking… Earth Balance has nine ingredients listed and good old fashion organic butter has one: sweet cream (and if you buy salted butter, salt will be listed as well). Now both butter and Earth Balance buttery spread are not ingredients that I use liberally in the kitchen. If and when I use butter, it’s a kiss here or there in dishes where I feel it’s presence would be unwillingly missed (b/c let’s face it, there ain’t nothing like the real thing and sometimes a little butter is just what a dish needs).
So I’m changing sides. I’ve decided if and when I’m going to use a little butter in a recipe, I’m going back to the real thing. After all, I am the one who likes to say, "that there is room for everything in a healthy kitchen!” And I say it because I know that it is true.
Now, don’t get me wrong… I’m not gonna get all Paula Deen up in here with the butter but I will remind you that everything in moderation is a good thing! It’s the mental labeling of "Good" and "Bad" foods where the problems begin!
So here’s to real butter and real whole, unprocessed foods… most of the time!
What do you do? Are you a real butter person or a butter substitute type? Do you think I’m crazy? Do tell!
Seriously Simple Acorn Squash
Ingredients
1 acorn squash, cut in half lengthwise with the seeds removed2 tsp of organic butter
1 tbsp of brown sugar
Salt and pepper to taste
Directions
Pre heat oven to 350 degrees
Place cut squash face down on a rimmed cookie sheet that has been lightly coated with cooking spray.
Place in the oven and bake for 30 minutes. Remove from the oven turn face side up and season each cavity with salt and pepper.
Cut each tsp of butter into little pieces and place one teaspoon in each squash half. Sprinkle each side with one and a half tsp of brown sugar and place back into the oven for 15 more minutes.
Remove from oven and enjoy a little slice of heaven!!
Serves 2.
Nutritional Analysis
Calories: 144; Total Fat: 4g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 7mg; Carbohydrate: 28.5g; Dietary Fiber: 3.2g; Sugars: 6g; Protein: 1.8gMore from Clean & Delicious...
Stuffed Acorn Squash
Ask Dani - What Can I Sub For a Sweet Potato?
Video: Summer Squash "101"
Spaghetti Squash with Peas and Parmesan
Raw Summer Squash Salad w/ Feta and Tomatoes
AMEN to that, Dani. Michael Pollan’s book, “In Defense of Food” articulates your idea (and others) as being a really pivotal factor in the shift away from “real food” toward more frankenfood-y choices. In my very humble (modestly educated and recreational) opinion, no synthesized/fortified formula can ever replicate the benefits of natural foods. I also think the vilification of dietary fat has given foods like butter a bad rap, but as long as you have a great variety of foods in your diet, I can’t see a little butter once in a while being a negative thing at all. For anyone truly and morally averse to butter, I would recommend looking at a broader spectrum of oils. Some olive oils (depending on the region) have a wonderful, almost buttery quality to them. Sorry for the rant, Dani.. you just hit a real goldmine for discussion!
Hope you and baby are healthy and thriving
Hi Dani,
I just found your site, and I am so glad that I did. First of all, congrats on both your pregnancy and the Food Network thing (have you heard back from them?? very exciting!) I am going to take some time and browse through your recipes and site. I know that I will find many wondeful things to print out and try. This squash, for example!
I use real butter too. I went on a kick in college using that spray butter on any and everything — then I looked at the label. I figure as long as you don’t go overboard, a little butter is better than loads of the substitutes, since they are never quite as tasty and you always end up needing more.
Mmm, squash
I use butter (little) in most things, but if i’m making cookies/baking where you use more I just switched to smart balance 50/50. I should check out the ingredient list, though… and that earth balance stuff!
Jaya – I have that book sitting on my desk (along with many others) and can’t wait to get the chance to read it. I think your modestly educated and recreational opinion is right on target and I couldn’t agree more. Thanks for all the insight:).
Caryn – Thank you!! I hope you enjoy the site:).
Culinary Wannabe – High five for real butter!!
tffn300 – I’m with you, a little real butter is the way to go!
OK…. If I could get my husband (anti anything healthy/green/never had a heartbeat) to eat this and ask for seconds…. I can’t thank you enough! Once again you have proved yourself to be a hero in the kitchen (and in our lives).
Well, I have Earth Balance from when I was on a completely dairy free diet. However, I began to wonder the same thing as you – I looked at the ingredient list and wasn’t so pumped. My friend uses real butter, making the exact same argumemt – that in moderation it is better than margarine or other substiute because it isn’t modified. That really made sense to me, but I haven’t made the switch yet. Hearing it again here reminds me, and I’m out to make the switch next grocery day.
Hi Dani! Thanks for your comment on my site. I’m glad you found it b/c now I’ve found yours! You’re bookmarked in my Google Reader already.
P.S. Good luck with the Next Food Network Star! I love that show.
Most of the time I try to use olive oil over butter or earth/smart balance spreads. With baking I use butter, but we still keep Earth Balance in the house – I guess I haven’t really thought about switching, but I’m going to consider it now. It really does make a lot of sense to stay in the habit of choosing natural options.
One of my favorite foodies (besides my grandmother) is Alton Brown and both of them would only use real butter. They both aren’t concerned about weight loss like I am either.
Anyway, I like to use Brummel and Brown when I want a little butter flavor but fewer calories but when it comes to baking I only use real butter. With some moderation, I think real butter is always better.
Honest?? Neither.
Well IF I have to use butter I go for the real stuff but only when absolutely necessary. So I guess we are on the same page there. But for things like squash…. I go al’natural thank you very much!
OH! and don’t forget about a spritz of olive oil. 