Healthy Butternut Squash Recipes
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. - Voltaire
The aroma of butternut squash casserole filled my kitchen with cherished family memories. Mom's recipe was serious comfort food. Hoping the goodness of squash would cancel out all the cheese and butter, I ran the recipe through Calorie Count's nutrition analysis. One serving contained a mere 191 calories. It also earned a B- for the nutrition grade. Not bad for comfort food.
Butternut squash may not have canceled out the butter, but this winter squash is remarkably low in calories and packed with nutrition and filling fiber - making it a calorie counter's friend. The squash's deep orange flesh clearly indicates the amount of nutrients within, including such powerhouses as calcium, manganese, potassium, thiamin, and Vitamins A, B6, C, and E! As a cook, I particularly enjoy the squash's ability to go from sweet to savory recipes with ease.
How do you know if you are buying a good butternut squash? Like most fruits and veggies, it should be heavy for its size. A light squash is a dried out squash. If the skin is discolored or soft to the touch, do not buy it as it is likely way past prime and starting to rot. Do not buy a squash that has slices or punctures in the skin as these serve as welcoming portals for bacteria. Butternut squash needs no refrigeration and will keep for about two weeks in a cool dark place.
What do you do if you have a squash but don't plan to use it within two weeks? Prepare it for freezing. Butternut squash can be cooked completely, pureed, and frozen. Or peel, cube, and blanch the squash before freezing. It's easier than you might think to peel and cut a squash. So, get a nice beautiful squash and check out these great recipes!
Butternut Squash and Onion Saute is my new favorite savory way to eat squash. It cooks up fast (under half an hour) which makes it perfect for a work night.
With Marie’s Grilled Butternut Squash you don't even have to peel the thing. Just slice and scoop out the seeds. The peel grills up tender and delicious as can be.
My old favorite Butternut Squash Casserole is the traditional approach to comfort squash.
If you don’t have chilaca peppers in your grocery store, sub in either a mild poblano or a slightly hot Hatch chili pepper for BrokeAssGourmet’s Roasted Butternut Squash and Chilaca Pepper Soup. I've run the calories for you here.
The Refined Chef’s Whole Wheat Pasta with Roasted Butternut Squash and Goat Cheese makes a wonderful filling and meal that is elegant enough for guests.
I found this wonderful Butternut Squash Puree using Calorie Count’s recipe search bar and plan to make it soon!
Do you skip the peeling and eat the skin of a butternut squash? What is your favorite way to cook butternut squash? Do you grow it yourself and have a good gardening tip for growing squash? Share your favorite recipes with everyone here! If you would like your recipe considered for CC Palate, please send it to me via pm. This article may be reprinted (including bio) with prior permission from the author.