I never use to pay much attention to seasonal fruits and vegetables. I was always afraid to try new foods like squash…probably because it can be intimidating to try something new. Plus I always heard squash was gross, therefore never giving it a chance. Anyways…this year especially, I cook it weekly. I absolutely love it. It tastes like a sweet potato but slightly healthier.
Below is the comparison:
(1 Cup of each) Butternut Squash Sweet Potato
Roasted Butternut Squash
- 1 butternut squash ( you can use just half too depending on size)
- 3-4 tbsp olive oil
- 1 tsp Sage (fresh is best)
- Salt to taste
Preheat oven to 425. Wash and remove seeds. Cut off outside skin. Cube squash into small chunks. Place onto baking pan. Drizzle olive oil and spices. Mix with hands. Bake for 45 minutes or until fork tender. I recommend stirring half way through.
Butternut Squash Soup
(Adapted Whole Foods recipe)
- 1 medium cubed butternut Squash
- 2 whole diced carrots
- 2 celery diced stalks
- 1 medium diced onion
- 3 tbsp olive oil
- 5 Cups low sodium chicken stock
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 thyme
1. Heat olive oil in a large pot over low-medium heat. Dice up the onion, carrots and celery and add to oil. Sauté for 5 minutes.
2. Wash butternut squash. Cut off each end and cut down the center vertically. Remove seeds. Peel outer skin. Cut into small cubes. Add to sauteed vegetables.
3. Add spices and chicken stalk.
More recipes and information about Butternut Squash: