Butternut Squash

If produce could be delicious enough to be compared to a treat, you have come to the right place. Some people add brown sugar to butternut squash once it has been cooked, but in my opinion, you don’t need it. It tastes great with just a little bit of butter (you don’t want to over do it) and some salt and pepper.

Butternut squash can easily be cooked in the oven for about an hour or so. Just cut in half, scoop the seeds out, and wrap it in tin foil. Once it is cooked and cooled off a little bit (you don’t want to burn your fingers!), take off the skin and mash it, and while it is still warm, add a bit of butter, salt, and pepper. Yum.

As much as I love butternut squash, some people do have an issue with the texture.  Some people think it’s too “mushy” or “stringy”. I don’t have a problem with it, but some people do. If you do have a texture problem with butternut squash, but still want the health benefits, you might want to puree this and make it into a soup. If anyone has any other cooking ideas, please feel free to make a comment.

Not only does this butternut squash taste good, but it is extremely good for you. It has plenty of vitamin A (supports healthy lungs), vitamin C (Helps with your immune system), potassium (bone health), fiber (heart friendly), and other good for you ingredients. You can’t go wrong with this vegetable (unless you were unfortunately allergic!).

Serving: 1 cup

Calories: 65

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