Butternut squash season is here! I know this because my mom ever so kindly gave me about 20 lbs of it a few weeks ago. I’m not even kidding, look at the picture below.
There is only so much you can do with butternut squash, so I’m going to get creative and think outside of the box.
Let’s say; there will be a lot of butternut squash recipes coming your way. Think of it as a good thing though! I will be giving you ideas for the upcoming holidays.
Not to mention how budget friendly this vegetable is since it’s in season. I’ll share some traditional and non-traditional recipes with my healthy twist on them.
I think it’s appropriate to start with classic, roasted butternut squash. Besides making soup, I believe this is the most common way it’s prepared.
I made some adjustments on the classic version to make it sugar and carb free, so more nutritious for you and your guests!
Speaking of healthy, let’s go over some health benefits of butternut squash ( I know you are dying to know)
- Great source of dietary fiber
- Loads of potassium
- Improves bone health
- Includes vitamin B6 for immune health
- Has a lot of antioxidant-rich vitamin C
- Contains anti-inflammatory effects
..And many more!
So now that you know all the reasons you should be eating this bright and gorgeous vegetable let’s get to the step-by-step of how to make this recipe!
Step 1- Gather the ingredients.
Step 4- Pour the sauce over the squash and toss to combine.
Step 5- Transfer to a large rimmed, greased baking sheet.
Step 6- Cover with foil and bake for 30 minutes at 350. After 30 minutes, remove the foil and roast
for 15 more minutes.
A healthy version of a classic butternut squash dish.
- Preheat the oven to 350.
- Grease a large rimmed baking sheet.
- Peel the squash with a vegetable peeler, scoop out the seeds and cut the squash into 1-inch cubes.
- Put the squash in a large bowl.
- Melt the butter in the microwave.
- Add in the Choc Zero syrup, brown sugar, butter, cinnamon, nutmeg, and salt. Whisk to combine.
- Pour the sauce over the squash and toss to combine.
- Transfer to the baking sheet
- Cover with foil and bake for 30 minutes at 350.
- After 30 minutes, remove the foil and bake for 15 more minutes.
- Season with salt.
- Serving Size: 1/2 cup
- Calories: 103
- Fat: 4g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 1g
Keywords: Butternut Squash
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