It’s almost time to move out of winter squash season and into all the delicious fruits and vegetables of spring and summer. There are still a few butternut squash hanging around begging to be eaten.
Butternut squash is a nutrient dense food full of vitamin A, C and antioxidants. Keep in mind that these vitamins are fat soluble so always add some type of healthy fat to your vegetables. I like coconut oil, ghee, butter, tallow or lard.
Butternut squash is not complicated to prepare. It’s very versatile and can adapt to either a sweet or savory dish. It can even be made into a dessert and used like pumpkin.
The easiest way to get through the tough skin is to bake the squash until soft and then cut and scoop out the inside. However, we want cubes for this dish so we are going to break out our vegetable peelers and get to work!
Make sure you have a very sharp knife to cut the squash into cubes after it’s peeled.
Most of the ingredients in these recipes are to taste.
- 2-4 pounds of butternut squash, peeled and cubed
- Dried sage
- Sea salt
- Black pepper
- Coconut Sugar
- Coconut oil (or pastured butter)
- Preheat oven to 375 degrees F.
- For sweet butternut squash, place cubes into a baking dish and sprinkle with cinnamon, coconut sugar and a pinch of salt.
- Add 1-2 TBS of coconut oil or butter on top of the squash and place in the oven.
- For savory butternut squash, add cubes to a baking dish and sprinkle with sea salt, pepper and sage.
- Add 1-2 TBS coconut oil on top of the squash and place in the oven.
- Bake for about 30 minutes or until fork tender.
Be nourished. Be happy.