The first time I bought a butternut squash, I had no idea what to do with. I found a recipe in my Clean Food cookbook for roasted butternut squash with almonds and a touch of maple syrup. It was exciting to try new a food and a new recipe and really like it! The next week, at the farmer’s market, I went back for more butternut squash. This time I found a recipe for butternut squash soup. I’ve been hooked ever since! Here’s my favorite Butternut Squash Soup Recipe.
Jennifer Tyler Lee also suggests butternut squash soup and a maple roasted butternut squash. Yum!
- Member of the cucurbitaceae family.
- Because of the thick skin, winter squashes, like butternut squash, can last in cold storage for up to six months.
- The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
- Of all the winter squashes, pumpkin contains the most beta-carotene.
- Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
- Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
- Good source of fiber.
- Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.