Where does a butternut squash go for a drink? A salad bar!

I know, I know... Har har har... But I couldn't resist.

Butternut squash is a winter staple that can usually be found all year round. When it comes to babies, it is a definite favorite.  Butternut squash is high in vitamin A, fiber, and potassium. It is low in salt, fat, and calories, and not to mention delicious.

Whether you are a small human (read: baby) or an adult, this nutrient dense squash helps to improve immune function, bone structure, good eyesight, presence of antioxidant activity, reduction in inflammation and the presence of antibacterial, antifungal and anthelmintic activities.   

Its rich smooth consistency makes it easy to eat and digest.  It pairs well with just about anything, but it's a healthy leafy green vegetable hider, so go ahead and mix in some broccoli, spinach, kale, chard or collard greens.  

Fun Facts About Butternut Squash

* It's known as butternut pumpkin in Australia 

* You can roast and eat the seeds like pumpkin seeds

* It is indeed a fruit and not a vegetable

* Almost all of the parts of the butternut squash plant are edible including the fruit, leaves, flowers and seeds, the only non-edible part of the plant is the stem.

*  Butternut Squash has a long shelf life. It can last over 3 months when stored properly in a cool dark place.

* The use of plastic bags and refrigeration will reduce their shelf life.

RECIPE: yummy Roasted Butternut Squash Soup

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste
  • Creme Fraiche, Marscapone, or Sour Cream for finishing

Directions

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper and either creme fraiche, sour cream or marscapone.  

Happy Eating!

Jenny