This week I am absolutely delighted to share some knowledge with you about something that has become very near and dear to my life lately, Butternut Squash. Most likely you have seen this scrumptious squash everywhere lately because, well, it’s that time of year again. I can honestly say I have never given this squash a chance to live up to its potential. I’m not talking about your grandma’s butternut squash soup here. I set out on a mission this month to do something different with this fabulous fruit, this bodacious butternut beauty, this Cucurbita Moshata. I was not disappointed. This is a game-changer ladies and gentlemen. Buckle up for some quick facts about Butternut Squash as well as an easy flexible recipe for you to experience this at your own home.
Butternut Squash Facts:
- It is said that Butternut Squash was developed in Massachusetts in the 1940’s by Charles Leggett, whose wife said that it was “smooth as butter, sweet as nut”
- Butternut Squash is a good source of fiber, Vitamin C, Vitamin A, Magnesium, and Potassium
- Yes, Butternut Squash is a fruit for all you doubters, but is used in cooking as vegetables are typically used. Roasted, mashed, sautéed, puréed, etc.
- In Australia they call this the Butternut Pumpkin, typically cooked on the Barbie, don’t believe me? Have a Captain Cook and see for yourself Mate!
- The deeper the orange, the sweeter the fruit.
Now for a quick recipe!
You will need:
- 1 Butternut Squash
- Olive Oil (or your oil of choice!)
- Salt & Pepper
- 2 Cups of Cooked Brown Rice (can substitute for Quinoa)
- 1 Can Black Beans (rinsed/drained)
- 1 Cup Chopped Tomatoes (or cherry tomatoes)
- 2 Cloves Garlic
- Lime/Lime Juice
- 1 Avocado (optional) Chopped into Cubes
- ¼ Cup Chopped Onion
- Mexican Cheese Blend
What to Do:
- Preheat oven to Bake 400 Degrees Fahrenheit (hopefully your oven is not in Celsius, then you’re on your own for the conversion)
- Cut in half, empty seeds, and drizzle Butternut Squash with olive oil, salt and pepper. Put it in the oven once it’s reached temp. Set timer for 20 minutes (or until squash is tender)
- Mix together other ingredients in a bowl
- Once squash is ready, carefully remove from oven. Use spoon to scoop out the inside of the squash, being careful to maintain squash structural integrity
- Mix squash insides with other ingredients, put this back into the hollowed out Squash bowl. Top with cheese
- Bake for additional 5-10 minutes or until the cheese melts
- Remove from oven and be astounded.
Thanks to https://www.loveandlemons.com/butternut-squash-burrito-bowls/ for the recipe inspiration.