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Roasted Butternut Squash

December 16, 2016

 

This winter squash was once called the “apple of God.” Its versitility is the reason you’ll find it in so many soups and casseroles. And its health benefits are hard to beat. Butternut squash is loaded with Vitamin A; 1 cup has more than 450% of the recommended daily allowance. It is a good source of potassium, important for bone health, as well as vitamin B6, essential for the proper function of the nervous and immune system. Its orange hue indicates the vegetable’s abundance of carotenoids shown to protect against heart disease. And it’s high levels of beta carotene can help deter cancer. But we love it most because it tastes so delicious. Here’s one very simple way we like to prepare it.

 

Roasted Butternut Squash 

 

1 large butternut squash

2 Tbsp. extra virgin olive oil

1 tsp. paprika

1 tsp. garlic powder

salt and pepper to taste

 

Preheat oven to 450 degrees. Wash squash. Slice off the top and bottom of the squash. Then slice it into 1” circles, starting from the top of the squash and working down. When you reach the portion with seeds, scoop them out and remove them. Working around each slice, cut off the skin of the squash. Next chop each slice into cubes. Place on a rimmed baking sheet. Drizzle olive oil, paprika and garlic powder, salt and pepper over top. Toss well. Place in oven and roast for 30 minutes, flipping half way through. Cook until golden brown.  

 

 

 

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