It’s a winter vegetable, and frankly I’ve always felt that it was too much trouble to mess with. But I saw a little packet of cubed butternut squash in the store and liked the look of it so well that I bought it to add to the stew I was making.
Yum!
It’s a nutritional powerhouse, too, filled with vitamins and minerals, with good amounts of fiber and protein bang for the low calorie buck.
| Total Fat 0.1 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0.1 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 6 mg | 0% |
| Potassium 493 mg | 14% |
| Total Carbohydrate 16 g | 5% |
| Dietary fiber 2.8 g | 11% |
| Sugar 3.1 g | |
| Protein 1.4 g | 2% |
| Vitamin A | 297% | Vitamin C | 48% |
| Calcium | 6% | Iron | 5% |
| Vitamin D | 0% | Vitamin B-6 | 10% |
| Vitamin B-12 | 0% | Magnesium | 12% |
So when I saw it in Whole Foods not in cute teenie cubes but in pre-prepped chunks, I decided to try it again.
Here are some recipes I plan to try: