Butternut squash: flavor, benefits, and cooking tips!
If you’ve never tried this vegetable, (technically a fruit) I urge you to do so! The sweet, nutty and warm flavors are perfect for: soups, salads, used as a side dish, or a main course! It can be baked, braised, mashed, roasted or steamed. My favorite technique is roasting because if done correctly, it creates a sweet caramelization and remains al dente (still firm, not mushy). The calories and fiber content in butternut squash are great for weight loss and is extremely high in vitamin A (457 DV) which is important for vision, the immune system, and reproduction. Definitely a vegetable you want to eat more often!
Here are my tips and great pairings for a flavorful salad!
- Peel the skin off, instead of using a knife. It’s easier and safer.
2. Cut into bite-size pieces; It will allow for a fork-full of every flavor! Drizzle with olive oil, add a pinch of kosher salt and freshly-ground black pepper.
3. Roast at high-heat (425 degrees F) and keep an eye on it. Roasting in high-heat will allow the outside to caramelize, without making the inside mushy. It will be perfect!
4. Have your mise en place ready (ingredients in their place) I’m using: mixed greens, toasted mixed nuts (walnuts, cashews, and macadamia), cranberries for sweetness and tartness, and shredded parmesan cheese for savoriness. An Apple Cider Vinaigrette pairs very nicely with these ingredients!
Drizzle your vinaigrette in a bowl, then add your ingredients! This will keep your greens crisp! Enjoy and share pictures with me!