Butternut Squash

One of my favourite things about autumn is the abundance of gourds! Not only are they high in a number of healthy vitamins and minerals (including phytonutrients and antioxidants). Butternut squash in particular is an excellent addition to any cold weather meal. True to name, butter-y smooth and rich in flavour: butternut squash creates excellent soups, or can be eaten on its own. According to research, the benefits of this vegetable also contain significant amounts of potassium, vitamin B6, beta-carotene, vitamin C, and folate (all which contribute to overall health).

In addition to being an excellent way to meet your 5-a-day, butternut squash is generally found in any supermarket AND is generally quite inexpensive. It also can be stretched in terms of cooking – definitely a budget friendly food. These squash tend to stay fresh for quite a while as well; just make sure you don’t store them in the fridge, as they won’t keep as well.

I normally bake butternut squash with a bit of olive oil, and spices (cumin, chilli, salt) and like to bake it with whole cloves of garlic as it adds a bit of flavour. 

This particular squash recipe illustrates how to make butternut squash as a simple side dish (or main depending on your appetite). I’ve included a few garlic cloves in the cooking process, but that’s entirely optional! This was baked at 200C for 30-40 minutes (until you can poke a fork through easily). This is also quite nice with a bit of feta cheese sprinkled on top as well.

Here’s a how-to in photo form below:

Enjoy!