Butternut Squash Tastes Like Butta

Butternut squash, with its creamy texture, is the perfect comfort food. Like butta, some might say. Plus, because it has both sweet and savory notes and is extremely versatile; not to mention it is loaded with nutrients. Nutrition breakdown: half a cup of butternut squash is only 50 calories and provides a whopping 260% your daily need for vitamin A, plus 40% your daily need for vitamin C (vitamins A and C boost immunity, can decrease inflammation and contribute to healthier skin, eyes and an overall healthier body). You’ll even get a little iron and calcium in that 1/2 cup serving, though you’ll probably want to eat more than half a cup!

My one issue with butternut squash, however, is that can take 45-60 minutes to cook. Thus, I had a butternut squash sitting on my counter for several weeks before I got around to making it. Did I mention I made it in 30 minutes? The key is to cut it up small. With a VERY sharp knife. Butternut squash doesn’t play around…you have to put major – at least for me – muscle into cutting that baby up. That expression, “no pain, no gain,” can absolutely be used here. Completely worth the minor hassle to get a deliciously cooked butternut squash, though. Check out how I used it several ways!

Butternut Squash and Arugula Salad

Arugula, White Bean and Roasted Butternut Squash Salad

Ingredients:

  • 2 cups arugula
  • 1/2 cup roasted butternut squash*
  • 1/2 cup white beans
  • 2 Tbsp roasted sunflower seeds
  • 1 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 tsp cracked pepper

Directions: Toss all ingredients together. Yep- it’s that simple!

*To roast butternut squash, peel it and cut it into 1.5″ cubes. Drizzle with olive oil or use cooking spray and bake at 350 degrees for 20-30 minutes. Note: the smaller the pieces you cut, the faster it will cook.

Butternut Squash-Stuffed Portabellas

Butternut Squash and Tempeh-Stuffed Portabella Mushrooms

Ingredients:

  • 1/2 cup roasted butternut squash, mashed
  • 1/2 cup canned pumpkin
  • 3 oz tempeh (uncooked), finely chopped
  • 4 portabella mushrooms
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt (smoked salt, if you have it, works really well)
  • 1/4 tsp black pepper
  • 1/4 tsp rosemary
  • 1 oz cheese (parmesan would be ideal, but I didn’t have any, so I used light cheddar instead)

Directions: Preheat oven to 375 degrees. Remove stems from washed/dried portabellas. Place on a baking sheet and drizzle with olive oil. Mix all remaining ingredients (excluding cheese) together and stuff into the prepared mushrooms. Top with shredded or thinly sliced cheese. Bake for 15-20 minutes, until mushrooms are thoroughly cooked and cheese is browned and bubbly (and thus, delicious).

 

 

 

 

 

 

 

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4 thoughts on “Butternut Squash Tastes Like Butta

  1. YUM! I wrestled with a butternut squash a while ago… I won, but barely! Those babies are so hard to chop up! My other favorite comfort food veggie is the sweet potato. It has a similar texture but is slightly sweeter. I can’t resist!

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