In honor of this post and the previous post on eggs, I will be making a recipe that combines the two.
Stay posted. (Get it? Posted! ha.)
In the meantime, here are some of the many reasons to eat butternut squash for dinner tonight.
So what nutrients does butternut squash offer?
If 457% of Vitamin A in one serving isn’t enough, I don’t know what else I can do for you. Ok, I can give you some more. In addition to the massive amounts of Vitamin A, it also contains great amounts of potassium (~12% of DRI), Vitamin C (~41% of DRI), Vitamin B6 (~20% of DRI), Folate (~10% of DRI), a high-antioxidant content, and carotenoids.
*DRI- Dietary Reference Intake
~ Estimations of percents are approximate. Can vary based on age and pregnancy.
What does a perfect butternut squash look like, in the store?
Unblemished. Dense. Matte. Shiny represents a premature picking.
How should I eat butternut squash?
The easiest way:
Preheat oven to 400. Slice the squash in half and de-seed. Drizzle about 1 tsp of olive oil on a baking sheet and place the squash skin side up (flesh side down). Bake for 20-25 minutes, until tender. Eat plain or spice it up with a little brown sugar.
I love this nutritional facts and analysis website that I found from SELF magazine. It not only shows the nutrition facts, but also a “full-ness target map,” “caloric ratio pyramid,” “protein quality,” and much more! Check it out if you have time.