Roasted Butternut Squash & Why I love it!
One of my favorite times of the year is Fall, not because of the cold weather but because the abundance of squash and root vegetables that make amazing combinations of roasted veggie dishes.
Currently, the theme in my kitchen seems to be butternut squash.
& there is so much you can do with it!
From roasted side dishes to soups, to pastas, to salads, butternut squash is so versatile, sweet & nutty, and so good for you too.
This weeks farm delivery inspired me to combine this sweet & savory mixture of fruits & veggies with fresh herbs and spices to make as a side dish for dinner. & I might just be making this again in a few weeks for Thanksgiving.
WHY BUTTERNUT SQUASH?
Butternut squash like all other orange vegetables is rich in beta carotene, Vitamin A & Vitamins C, E & K. It also contains other great vitamins such as the B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. As well as minerals such as iron, zinc, copper, calcium, potassium, and phosphorus. & Not to mention, significant amounts of digestible fiber.
& What does all this do for your body?
The antioxidant effects of the beta carotene and other carotenoids protect your cells from damaging free-radicals offering up amazing anti-cancer properties. Not to mention the Vitamin A will make your skin glow from the inside out and will also protect your vision from damaging UV rays, keeping your skin healthier and eyesight sharper longer.
So now that I’ve convinced you…. mix in your butternut squash with other amazing and beneficial foods and you’ve got yourself yet another superfood dish. All ingredients complementing one another not only in taste but in nutritional benefit as well.
Here’s the Recipe:
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nutrition information sourced from the following websites: