Butternut Squash

Someone once asked me what my favorite vegetables are.

Easy, kale, green beans, and butternut squash. Butternut squash is so divine. It is a powerhouse of nutrients and antioxidants. And the orange color? Caratenoids. The same antioxidant pigmentation that is found in carrots and pumpkins, so you could say butternut squash can support healthy vision.

However as healthy as this veggie is, prepping the cement-like gourd is no easy task and has even the most skilled cooks ready to rip their hair out. Lucky for you, I am here to offer some tips to handle this bad boy.

  • First, peel the skin off with a vegetable peeler, like you would potatoes or carrots
  • Second, halve the squash lengthwise and scrape out the seeds
  • Next, nook it in the microwave in one minute increments until soft enough to cut
  • Once the squash is cooled, chop and cube!

Now you have pretty little cubes to add to your favorite recipes. Check out some of my favorites here:

Butternut squash, kale, and gnocchi

Butternut Squash Bisque

Roasted Butternut Squash and Pear Salad

Or you can just halve it (skip the peeling if you want) oil up some tin foil and line a baking sheet, and plop the halves right on. Bake at 400 degrees for 45-1 hour. Sprinkle your favorite spices (I like cinnamon and butter) and enjoy as a side. Yum yum!