BUTTERNUT SQUASH: CAN YOU REALLY EAT THIS RAW?

BUTTERNUT SQUASH: CAN YOU REALLY EAT THIS RAW?
 
Who loves butternut squash? This fall veggie (known as a “winter squash”) is everywhere right now. It’s amazing baked with browned butter or coconut oil, cubed into curries, cooked and pureed for pies and tea breads (even thrown into smoothies!), made into puddings and so much more.

It’s sweet flavor makes it a family favorite, but what I adore about this harvest vegetable is its outrageous nutrient profile: One cup of cooked butternut squash delivers a bit over 75 calories with 340 milligrams of omega-3 fatty acids and 214 % of the recommended daily allowance of vitamin A, 32.8% of vitamin C, 23% of fiber, 19.0 % of manganese and 16.5% of vitamin B6. Plus, it boasts loads of phytonutrients that have been shown to help prevent cancer, fight inflammation, control blood sugar levels, lower cholesterol levels and boost immune system function. And a bonus: You can roast the seeds for a high-protein kid-friendly snack!

If you’re looking for a different, brightly-flavored way to enjoy this superfood, I’ve got just the recipe for you! I found it on epicurious.com and tweaked it a bit. You don’t even have to turn on your stove! Enjoy! (And if you have any butternut squash favorites, feel free to share them! I’d love getting recipes from all of you!)

GINGERY BUTTERNUT SQUASH RELISH
Makes about 4 cups

Ingredients:

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/4 teaspoon cayenne or a few drops of Tabasco sauce
  • 2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
  • 1 bunch scallions, finely chopped (2/3 cup)
  • Optional: One tablespoon chopped parsley, chives, or cilantro

Preparation

  1. Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved.
  2. Add remaining ingredients and toss well.
  3. Cover and chill relish at least 2 hours (to allow flavors to develop). Toss occasionally.

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