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.
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%|
|Vitamin D||0%||Vitamin B-6||10%|
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: