TWO SUPER THANKSGIVING RECIPES USING A TASTY WINTERTIME SUPER FOOD–BUTTERNUT SQUASH!
The taste of butternut squash is mild, somewhat sweet and a little bit nutty. The flavor reminds many of a cross between a sweet potato and a carrot or turnip. Butternut squash provides vitamins A, C, and E, manganese, potassium, iron, soluble fiber, and magnesium. Deep, orange-colored squashes such as the Butternut are also rich in beta-carotene (hello immune health).
Because butternut squash is low-calorie and rich in fiber, it may help you lose weight and protect against conditions like cancer, heart disease, and mental decline.
Here are a couple of yummy butternut squash recipes that will make any Thanksgiving table healthier and more delicious.
Sautéed Butternut Squash
12 oz cubed squash (bag)
2 T coconut oil
1/2 oz sage
1 oz chevre cheese (goat)
- Place oil in pan with sage, sauté on low until crispy.
- Remove sage and place squash in pan.
- Sauté on high heat tossing every couple minutes. NOTE: Should get brown and crispy on outside.
- Sauté until desired tenderness, about 8 minutes.
- Salt and pepper and top with sage and fresh chevre cheese.
BAKED Butternut Squash
1 whole squash
2 T butter/ghee/coconut oil (melted)
2 T monk
1 t cinnamon
1 t pumpkin spice
- Cut squash in 1/2 and place in oven safe baking pan with the cut side down.
- Add water 1/2 way up squash, bake at 375 for 30 minutes.
- Remove from oven, discard water and turn squash to cut side up.
- Mix monk, cinnamon and pumpkin spice in small bowl.
- Brush squash with butter/oil and sprinkle with cinnamon sugar mix.
- Salt and pepper to taste.
- You can also top with crispy sage and chevre.
- Bake at 375 for 20 minutes or until tender.