Before you get tired of eating sweet potatoes, how about trying a delicious orange alternative that will even satisfy a sweet tooth?
Butternut squash, a favorite fall vegetable is chock full of benefits. To name a few, butternut squash is packed with Vit A ( nourishing to the skin), potassium and fiber. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana! Studies have indicated that people who consume more carotenoids, including, beta-carotene are less likely to develop colon cancer.
Here’s a cool fact-Butternut squash is actually grown in the summer but harvested in the fall to eat as a “winter squash”.
Here’s how to make Roasted Butternut Squash:
Preheat oven to 400 degrees.
Peel one large butternut squash ( this is good for the hubbies to do)
Cut off ends- then cut in half then quarters then cubes. Place on roasting rack with a Silpat or just on the rack.
In a separate bowl mix three tablespoons melted ghee with one – two tablespoons brown sugar ( I had light brown at home)
Brush the squash with this mixture then add a good amount of pepper to the squash.
Roast for about 45-50 minutes turning once halfway with a spatula. The outside will caramelize into a beautiful brown color.
Hope you enjoy it! Just wanted to offer a “sweet” note this week with all the outer chaos. I find when I turn to nature I feel nurtured and strengthened by its everchanging colors and rhythms.
with fierce love,