My new I’m-hooked-on veggie of the week is butternut squash! I’ve made a fabulous soup for Thanksgiving the past several years, but recently, I’ve begun to bake Bnut squash and I am lovin’ the taste and texture of it with this simpler preparation.

Ingredients:                                                      

Butternut Squash

Olive oil

Salt and pepper

Preparation: Either

• peel the skin off of the squash with a potato peeler; cut the squash in half lengthwise; scoop out the seeds; chop it into bite sized cubes, OR
• leave the skin on; cut the squash in half lengthwise; scoop out the seeds; cut each half into 1/2 inch slices (so they look like smiles!);
• rub the cubes or the slices with olive oil, sprinkle with salt and pepper, and lay out the pieces on a cookie sheet.
• bake at 375 for 20-ish minutes; turning them over at 10 minutes.

The cubes can be then added to a casserole with legumes or grains, or tossed into a salad. The slices look gorgeous as a side dish, and are divine when taken out of the fridge the next day and snacked on like you’d eat an slice of an orange!

Butternut squash provides an abundance of trace minerals and vitamins and has a delightful flavor. Enjoy!

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Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.

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