Butternut squash is an uncommon ingredient in most recipes. Due to this it is underrated for its health benefits of which it has many. The yellow of squash tells you it carotenoids. Carotenoids can help reduce your rise of developing certain cardiovascular diseases and cancers. It also contains antioxidants which fight free radicals in the body. Butternut squash is an anti-inflammatory which is helping in preventing many diseases. Due to it having low calories and no fat and low sodium it makes a great item to add to soups, salads, or even grilling. Buttersquash is also a good source of beta carotene, folate, magnesium, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E. There are many good reasons to serve butternut squash at your Thanksgiving table this year. Try something new or recreate something old using this healthy ingredient. Below is a great recipe to share with family and friends this year. Be thankful for healthy and serve up some butternut squash.
Baked Butternut Squash
Ingredients
2 small butternut squash (1 1/4 pounds each), halved lengthwise and seeded
1/3 cup orange juice
2 tablespoons apricot fruit spread
2 cloves garlic, minced
3 tablespoons chopped parsley
1 teaspoon olive oil
1/4 teaspoon pepper
Directions
1. Preheat the oven to 425°F. Cut a small piece off the rounded side of each squash half so that it will sit flat in the pan.
2. In a small bowl, stir together the orange juice, apricot fruit spread, garlic, parsley, oil, salt, and pepper. Spoon the mixture into the hollow of each squash half. Cover with foil and bake until tender, about 45 minutes. Makes 4 servings
Rice-Stuffed Butternut Squash In step 2, omit the orange juice. Combine the remaining ingredients and stir in 1 cup of cooked brown rice. Mound the brown rice in the hollows of the squash, cover, and bake as directed.
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