Today, I want to talk about..... BUTTERNUT SQUASH!
I am a huge fan of butternut squash... it's low-fat, high in fiber, full of vitamin A, and delicious! There are so many recipes you can use butternut squash in, however it can be time-consuming to prep as it needs to be peeled, de-seeded, and then cut into cubes before it can be used. So I found a way to cook the butternut squash WHOLE... without any prep! All you have to do is put the squash in the oven for an hour or so... and when it's done you just slice it open, remove the seeds, and scoop out the cooked squash! It's so easy and there is little clean-up. You can then use the cooked squash in all sorts of recipes... freeze it to use later... or just eat it right out of the oven (it's delicious all on it's own)!
- Pre-heat the oven to 425 degrees.
- Wash the squash.
- Lay the squash on a cookie sheet.
- Poke a few holes over the surface of the squash with a fork.
- Bake in the oven for 60-90 minutes, depending on size (60 min. for smaller size squash, 90 min. for larger).
When the squash is cooked, let cool for 10 minutes on cookie sheet. When cooled, slice the squash in half and scoop out the seeds with a spoon. Scrape the cooked squash away from the peel (if fully cooked, the peel should easily fall away from the squash). Use squash in a recipe, refrigerate/freeze, or eat!
based on a recipe from allrecipes.com
1 small onion or 1 tsp. onion powder
2 stalks celery, chopped
2 medium carrots, chopped
1 large potato, cubed
1 medium butternut squash, cooked **see instructions above
2 (14 oz) cans low sodium chicken broth
1 tsp. cinnamon
1 tsp. nutmeg
salt and ground pepper, to taste
2. Remove cooked squash from oven. While the squash is cooling, melt the butter in a large saucepan and cook the onion, celery, carrot, potatoes for 5 minutes, until lightly browned.
3. Slice the butternut squash in half, scoop out seeds, and then add cooked squash to saucepan by spoonfuls.
5. Reduce heat to low, cover pan, and simmer for 40 minutes or until all vegetables are tender.
6. Transfer the soup to a blender, add cinnamon and nutmeg. Blend until smooth. Season with salt and pepper to taste.
This butternut squash soup is thick, smooth, AMAZINGLY DELICIOUS, and so healthy too! Ahhhh, just another one of the great 'tastes of fall'.