We have the pleasure of enjoying lots of butternut squash these days. As my boyfriend always says "Better than mashed potatoes" Usually I cut them down the middle and roast the two halves in the oven. While they're still nice and hot, I peel them quickly and puree with butter and a tsp. of maple syrup. The maple syrup is not necessary, it's more so something I'm used to. So yummy and good for you, butternut squash are an excellent source of beta-carotene and other antioxidants as well as vitamin c. It is showing promise as an anti-inflammatory food, shows potential blood sugar regulation benefits and contains pectin. Pectin from fruits and vegetables in the diet may help to reduce cholesterol in the body. It is also a very good source of manganese and dietary fiber. All winter squash is a good source of folate, omega 3 fatty acids, vitamin B2, B6, magnesium, potassium and vitamin k and copper. It's no wonder butternut squash is emerging as a newly named superfood.
Although we've eaten a few already, this is the majority of our squash haul. We yielded twelve butternut squash off of four vines! I'm curing them on the kitchen/project table here in the sun. Once cured, they will last a really long time in proper storage! One of my favorite, easiest and prolific crops to grow. I'm making even more room for squash next year. I'll try a couple different varieties too although butternut is easily my favorite.
I always tell my clients to eat at their kitchen table so they can really pay attention to their food. I really need to stop covering mine with gardening projects so I can follow my own advice!