Today I’m sharing my go-to butternut squash recipe. Butternut squash is one of my favorite starches. It is sweet, filling, and rich in healthy nutrients. It contains a healthy dose of fiber, potassium, and the vitamin A antioxidant beta carotene. It is also simple to make and is a great crowd pleaser. It has a sweet, nutty taste somewhat similar to pumpkin.
Making roasted butternut squash is easy! Here is a simple recipe I love.
Ingredients:
- 2 tablespoons + 1 teaspoon extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon white balsamic or cider vinegar
- 1 pound butternut squash cubes (about 30 cubes)
- 1/4 teaspoon freshly ground black pepper (optional)
Instructions:
- Preheat the oven to 425°F.*
- Whisk together 2 tablespoons of the olive oil, vinegar, honey, in a bowl.
- Add the butternut squash cubes and toss to combine. Arrange the cubes on a large baking sheet.
- Roast in the oven until cooked –about 30 minutes, flipping each squash cube over halfway through the roasting process. Let stand for about 5 minutes.
- Lightly brush with approx. 1 teaspoon olive oil, sprinkle with the black pepper (optional) and serve warm.
Enjoy this nutritious dish along with grilled fish or chicken and broccoli or spinach. While it’s most often served as a side dish along with a protein and non-starchy vegetable, this versatile starchy vegetable can be used in so many ways. Here are a few:
- Add it to a salad.
- Puree it and make butternut squash soup.
- Add it to pasta or wild rice.
- Add it to a “bowl” along with quinoa, spinach, chick peas, your favorite protein (fish, chicken, or tofu) and top with your dressing of choice.
- Add it into a burrito or a taco.
Dr. Young is featured on CNN discussing mindful eating.