Thursday, April 29, 2010

Butternut Squash Bake

With the texture of a baked potato and the delightfully sweet and nutty flavor of the butternut squash, this dish is sure to become a fast family favorite.

Shopping List:
7 lb. butternut squash
4 - 6 spears green onions
4 generous sized cloves garlic

From the Pantry:
11/2 Tbl. paprika
1/2 tsp. black pepper
1/2 tsp. cumin
1/2 tsp. dried parsley
cayenne (optional)

sharp knife
vegetable peeler
9x13 baking dish
large cutting board

Preparation: Rinse and peel butternut squash. Cut squash into 3 equal parts. With a large spoon, carve out and discard the innards from the bottom portion of the squash. Slice and dice each section creating about 1/2 in. thick pieces. Spray 9x13 baking dish with cooking spray. Place squash in baking dish and set oven to 400 degrees. While the oven's preheating, chop your green onions and garlic gloves. Sprinkle evenly over top of entire dish along with paprika, black pepper, cumin, and dried parsley. Place squash in oven, uncovered, and bake for 1 hr 30min. Finished dish will appear slightly blackened but don't worry, those are the best bites! If you're like me, you might want to sprinkle the finished dish with a little cayenne to punch up the heat! I love to eat mine with a side of ketchup but this butternut baby is delicious sans condiments!

Nutrition per serving: Makes about 10 servings
103 cal, .3g fat, 0mg chol, 10.1mg sodium, 26.93g total carbo (2.82g dietary fiber, 5.07g sugars), 2.42g plant pro.

I so hope you enjoy this recipe which has become one of the staples in my plant-based diet home. Share with me your tips and tweaks on how you make this dish your own. And always remember that you are what you eat so, eat to live an abundant and healthy life.