Butternut Recipes

One of my most favorite ways to prepare butternut squash:
Peel it
Seed it
Dice it
Toss it…with coconut oil
Sprinkle it…with salt and pepper
Bake it…at 425 degrees until golden and browned in color
This preparation gives you nice chunks of butternut squash to serve as a side dish or toss in a salad. OR add potatoes/carrots/parsnips/kale/brussels sprouts/etc to the roasting pan and roast them all together. For moist results crowd the pan. For nice brown crisp results don’t crowd the pan 🙂

This recipe is a take on more traditional butternut flavors:
Slice Butternut in half lengthwise
Bake at 425 degrees for one hour
Scoop out 2 cups of the Butternut
Mix with:
1/2 Tablespoon Coconut Oil
1-2 teaspoons honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons Coconut Milk
Salt and Pepper to taste
Mix above together and top with toasted unsweetened organic coconut flakes.

This recipe gets you a serving of butternut squash and spinach:
Roast Butternut as instructed above
1/2 Tablespoon coconut oil
Use the oil to caramelize 1 packed cup of onion and at the end of caramelizing add
1/8 teaspoon nutmeg
1 tsp sage leaves (dry or fresh)
Stir together well, then remove from heat and add
1 Cup Packed with chiffonade spinach
And stir all of this into two cups of Butternut.
Salt and Pepper to taste
Serve this dish hot, cold or room temp

I found this delightful recipe too…check it out

Check out this website for some over the top nutritional information of the butternut squash…aka winter squash, but heck it’s available now so snatch it up and cook it up 🙂