When Is The Best Time To Make Butternut Squash?

casserole

The simple answer is right now! As a Afro-Latina from Honduras, squash was never my thing, there is no winter back home. The only thing I remember that remotely resembles squash is sweet potatoes (batatas), which my mom and aunts used to make bread. Again, this a vague memory, and I can totally be wrong about it. 

ingredients

Since embracing healthy living in the US, I’ve learned to experiment with seasonal foods. This hasn’t been easy, I love summer fruits and quite frankly nothing beats the delicious taste of a juicy watermelon or a perfectly ripe mango! But anyways, the world is not perfect and here we are talking about butternut squash.

butternutsquash

Squash entered my world like a “good guy,” nothing too exciting at first, but I knew it was good for me. Spaghetti squash, in particular was my go to. Great substitute for pasta, I guess lol! No seriously, once you find the right texture, mixed with the right sauce, you will be licking spaghetti squash eating your fingers. 

 

sweetpotatoes

Last week a friend recommended I try butternut squash. According to livestrong’s site, butternut squash is “an excellent source of vitamin A in the form of beta carotene. Its seeds are rich in protein, healthy fats and zinc, making a satisfying snack. Butternut squash is a nutrient-dense food, providing much nutrition in few calories. All in all, butternut squash has an ample supply of health-promoting goodness”.

choppedingredients

When I saw it at the supermarket, I told myself, “why not?”. So I grabbed one and decided to make a casserole. I figured it would be a great way to try it. Since it is fall I decided to go with the works; apples, sweet potatoes, chayote (is it a winter thing? doubt it lol), brussels sprouts and a purple potato.

casserole

This is definitely one of my new favorite recipes. Very easy to make and delicious!

bakedsalmon

Ready to try it? I thought you were never going to ask!

INGREDIENTS

Veggies

  • 1 butternut squash
  • 1 sweet potato
  • 1 purple potato
  • 2 fuji apples
  • 2 cups of brussels sprouts
  • 1 chayote 
  • 2 cups of spinach
  • 2 cups of mushrooms (optional)

Spices

  • 1 tsp of ginger powder
  • 1/4 tsp of oregano 
  • 1/4 tsp of cumin
  • 1/4 tsp of cayenne 
  • 1/4 tsp of thyme
  • 3 – 4 chopped garlic cloves
  • 2 – 3 tbsp of chopped cilantro
  • 1 tbsp of grapeseed oil

INSTRUCTIONS

  1. First, wash all the fruits vegetables except, mushrooms brussels spouts. I use 1 part apple cider vinegar and 3 parts water. Put the spinach to the side. Learn more about the benefits of apple cider vinegar.
  2. Peel your potatoes, squash and chayote. Use a peeler if you can, it will make this much faster. If you do not have one, feel free to use a knife.
  3. Cut your brussels sprouts in half and cut the rest of veggies and fruits into small to medium size chunks.
  4. Turn on the oven and set it to 425 degrees
  5. Place all your ingredients in a bowl and mix them for about 2 – 3 minutes. Make sure every piece is coated with the oil and the spices. 
  6. Place all your seasoned goodies in a baking pan and place your spinach on top. Cover the pan with aluminum foil and place it in the oven for 30 – 45 minutes.
  7. Serve and enjoy! 

Note: You can keep this dish vegan, or you can add your favorite meat. I went with salmon!

Butternut Squash
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Ingredients
  1. 1 butternut squash
  2. 1 sweet potato
  3. 1 purple potato
  4. 2 fuji apples
  5. 2 cups of brussels sprouts
  6. 1 chayote
  7. 2 cups of spinach
  8. 2 cups of mushrooms (optional)
  9. Spices
  10. 1 tsp of ginger powder
  11. 1/4 tsp of oregano
  12. 1/4 tsp of cumin
  13. 1/4 tsp of cayenne
  14. 1/4 tsp of thyme
  15. 3 - 4 chopped garlic cloves
  16. 2 - 3 tbsp of chopped cilantro
  17. 1 tbsp of grapeseed oil
Instructions
  1. First, wash all the fruits vegetables except, mushrooms brussels spouts. I use 1 part apple cider vinegar and 3 parts water. Put the spinach to the side. Learn more about the benefits of apple cider vinegar.
  2. Peel your potatoes, squash and chayote. Use a peeler if you can, it will make this much faster. If you do not have one, feel free to use a knife.
  3. Cut your brussels sprouts in half and cut the rest of veggies and fruits into small to medium size chunks.
  4. Turn on the oven and set it to 425 degrees.
  5. Place all your ingredients in a bowl and mix them for about 2 - 3 minutes. Make sure every piece is coated with the oil and the spices.
  6. Place all your seasoned goodies in a baking pan and place your spinach on top. Cover the pan with aluminum foil and place it in the oven for 30 - 45 minutes.
  7. Serve and enjoy!
Notes
  1. You can keep this dish vegan, or you can add your favorite meat. I went with salmon!
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