Butternut Squash Description :
Butternut squash is a vibrant, orange-fleshed vegetable with a smooth, tan-coloured skin. Its sweet, nutty flavour and creamy texture make it a versatile ingredient in both savoury and sweet dishes. Often used in soups, roasted, or pureed, it pairs well with spices like cinnamon and nutmeg. The squash is known for its long, bell-shaped body and is typically harvested in the fall, adding colour and depth to seasonal recipes.
Health Benefits :
Rich in essential nutrients like vitamin A, vitamin C, and fibre, supporting immune function and digestive health. It also contains antioxidants such as beta-carotene and vitamin E, which help reduce inflammation and protect against oxidative stress. Additionally, its potassium content contributes to heart health and blood pressure regulation.
Recipe: Roasted Butternut Squash:
Ingredients:
– 1 butternut squash, peeled, seeded, and cut into cubes
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash on a large baking sheet.
3. Drizzle olive oil over the squash, then sprinkle with dried thyme, salt, and pepper.
4. Toss the squash until evenly coated with the oil and seasonings.
5. Spread the squash out in a single layer on the baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through cooking.
7. Remove from the oven and serve hot as a side dish or as part of a salad or grain bowl.
Recipe :
Here’s a delicious recipe for Butternut Squash Curry:
Ingredients:
– 1 butternut squash, peeled, seeded, and cubed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 can (14 oz) coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon curry powder
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Add the red curry paste and curry powder to the skillet, stirring to coat the onions evenly.
3. Add the cubed squash to the skillet, stirring to combine with the curry mixture.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the butternut squash is tender.
5. Season with salt and pepper to taste.
6. Serve the Butternut Squash Curry hot, garnished with fresh cilantro if desired.
