Thanksgiving is over and if you are like me, you are just sick of leftovers! I love stuffing (the vegan-never-been-stuffed-in-a-turkey kind) and sweet potatoes and even some cranberry sauces, but we all have a saturation point, right? Butternut squash is often overlooked at the Thanksgiving table, but it is such a great ingredient at this time of year. Below is my latest post, originally featured on the blog for Butterfield Market and Catering. For access to that blog, just click here! Otherwise, keep reading and enjoy!:
At this time of year one of the most common items to find in your marketplace is squash. Acorn, spaghetti or butternut, and perhaps their most common relative, pumpkin! Butternut squash is a member of the gourd family (as are melon and cucumber) and is actually considered a fruit as its fleshy center is full of seeds. Butternut squash, in additional to being a more versatile cooking ingredient than it might appear, is low in fat, has zero cholesterol and is high in fiber. It also contains vital anti-oxidants like vitamins C and A, making it great for your skin and even your eyesight! Not only that, despite it’s starchy consistency, it only has 45 calories per 100 grams (or 3.5 ounces) unless of course you smother it in butter.
One of the most eye-catching qualities of the butternut squash is not only it’s attractive hourglass shape, but it’s beautiful color which lets you know it has a high level of carotenoids which have been proven to protect against heart disease.
When shopping for this tasty item, look for unblemished, matte-textured skin. If you store it, uncut, in a cool, dry place (not the refrigerator) it can keep for up to three months. Once it is cut squash, it’s good for about a week refrigerated. If you cut it yourself, hang onto the seeds and pop them into your toaster with just a bit of salt or even a little curry powder. They pack a punch of protein and are great for snacking or tossing them into a salad.
At this time of year, Butterfield Market’s shelves are stocked with butternut squash, so you can pick some up and take it home to roast with a little cinnamon, kosher salt & maple syrup, bake it and mash it like you would a sweet potato topped with a little butter or roasted marshmallows for a sweet treat, or boil it and then puree it into a soup. If you don’t want to go to the trouble, try Butterfield’s already prepared squash soup with apple ~ with a crusty bread it’s a perfect, well-rounded meal!
