Of all the varieties of winter squash that exist, butternut squash is by far one of the easiest to work with. It has a slightly sweet, nutty flavor and a creamy consistency that works well in sweet and savory dishes.
Maybe it’s just me, but I am often blown away by the natural beauty that exists within fruits and veggies. The shapes, the colors, the textures… it’s like you couldn’t make something more beautiful if you tried.
Much like a sweet potato, everytime I peel into a butternut sqaush, the rich golden-orange flesh never fails to amaze me. Not to mention the flavor that follows, if you haven’t tried butternut squash yet, please use this video as a guide to get you started. Although you do have to put a little effort forth to get this baby prepped, trust me when I tell you that it is well worth the ten minutes it takes.
Butternut Squash loves to be paired with some of the following flavors: rosemary, sage, thyme, cranberries, feta cheese, balsamic vinegar, onions, cilantro, curry, walnuts, and oranges (just to name a few).
I’ll be posting a few recipes using Butternut Squash in the upcoming weeks; but in the meantime, I would love to hear some of your favorite ways to use this delicious veggie!
FYI – 1 cup of raw squash (edible portion only): Calories: 63; Total Fat: .1g; Saturated Fat: 0.g; Cholesterol: 0mg; Sodium: 6mg; Carbohydrate: 16.4g; Dietary Fiber: 2.8g; Sugars: 3.1g; Protein: 1.4g