You won’t get bored with this gourd. Naturally sweet butternut squash can be prepared in a variety of ways. You can even roast the seeds for a protein-filled, heart-healthy snack. The flesh is full of vitamin A, with a big dose of vitamin C.
Look for squash that feel heavy, and have no bruises or punctures. Store them at room temperature (for weeks, even!), and refrigerate when cut.
- 1 2–lb. butternut squash, seeded
- 1 large yellow onion
- 1 head of garlic
- 2 tbsp. extra virgin olive oil
- 1–2 tsp. dried thyme
- 3–4 cups vegetable or chicken broth
- Salt and pepper
- Preheat oven to 375° F and line a baking sheet.
- Cut squash into 8 chunks and the unpeeled onion in half. Cut off the top of garlic head (expose cloves).
- Put vegetables on baking sheet, cut side up. Drizzle with olive oil, sprinkle with thyme.
- Cover pan with foil and bake 45–60 minutes, until squash is tender.
- Let vegetables cool. Remove skins.
- Puree peeled vegetables, liquid from pan, and 3 cups broth until smooth.
- Add more broth to thin, if preferred.
- Transfer to a pot and warm over medium heat.
- Add salt and pepper to taste.
Butternut squash recipe nutrition facts
% of Daily Value*
|Total Fat 8.5g||13%|
|Saturated Fat 1.4||7%|
|Trans Fat 0g|
|Total Carb 33.1g||11%|
|Dietary Fiber 6.1g||24%|
Vitamin A 484% | Vitamin C 86% | Calcium 17% | Iron 27%
* Based on a 2,000 calorie diet