Tomorrow is the autumnal equinox which means fall is in the air. One of the amazing harvest vegetables of fall is butternut squash. This beautiful spoon shaped, light orange colored squash is easy to prepare, and has a wide range of nutritional attributes to its credit, as well as being a taste treat.
We love butternut squash at our house; this is my favorite way to prepare it especially when I am short on time. First, I cut the squash in half, this is a very firm squash so you will need a sturdy knife to get all the way through, remove the seeds, and place it on an oven safe plate cut side up. Put a bit of butter on the cut side then sprinkle cinnamon, ginger, nutmeg, and cracked pepper. If I am low on cinnamon or ginger I open a capsule of Our Health Co-op ginger and cinnamon and sprinkle it on the squash, the flavor is amazing.
Next, put the squash in the microwave on the baked potato setting and let it roast for the few minutes it will take, and enjoy. For some of you that would rather not use a microwave please use the same recipe by roasting the squash in the oven until tender.
This prize of a vegetable starts out with ZERO fat, the estimated glycemic load is 8, naturally low sodium content, a great source of alpha tocopherals, thiamin, niacin, B6, folate, Vitamin A, C, and potassium, and if you decide to sprinkle cinnamon which supports circulation and a healthy heart, and ginger that supports digestive efforts you have a multiple threat of support for your life.