Butternut squash has a sweet, nutty taste, similar to a pumpkin. They are usually planted in the summer and eaten more in the fall and winter from early October onwards.
It is no wonder this winter veg is suitable during the colder months, it has a high amount of vitamin C and beta-carotene to help boost and support your immune system. The beta carotene is what gives its orange, yellow type colour, which protects the body from free radicals. We get free radicals from the environment (smoke, car fumes, fried foods). This lovely veggie is needed for fertility health in women as for pregnant and breastfeeding women to help with the development of fetus and newborn babies.
Here is a simple way to get it into your bellies and let your body use up all the good nutrients!
Preheat oven to 180c/350f
Cut your butter nut squash in half and spoon out the seeds
Score criss-cross patterns over the surface of the butternut squash
In a bowl, mix together chili flakes, himalayan salt, pepper, crushed garlic, thyme and then add a little olive oil
Smother the butternut squash in your olive oil paste you have just made and place left over in the hole where the seeds were
Roast for 50 minutes or until the flesh is tender
Ideas to serve with:
For protein try turkey, chicken, lentils, white fish
For greens try spinach, swiss chard, rocket, watercress, cabbage, black kale
For adventure try adding organic cherry tomatoes, goats cheese, parmesan cheese, fennel, sliced chestnut mushrooms. All you need to do is place the tomatoes and mushrooms onto a separate oven dish 20 min before end of cooking then smother on the butternut squash. Lastly add the Goats and parmesan cheese. Cook for a further 7 minutes and serve with some greens!
For a warm salad try cutting up your squash and add to rocket, spinach, radishes, fennel, (chickpeas or chicken for protein) and top with walnuts. Drizzle with lemon and olive oil and add parmesan cheese!