Here are four reasons to adore butternut squash: 1). 1/3 of this golden vegetable bolsters the body’s defense against winter colds. Butternut squash is packed with beta caroten, a phytonutrient that neutalizes immunity sabotaging free radicals. 2). A happier mood according to Duke University will be yours because trypotophan boosts feelings of happiness by 20 percent. 3) A healthy heart– Harvard University research indicates nutrient folate combined with fiber can slash the risk of heart disease by 40 per cent. 4). Your body will benefit from omega-3 healthy fatty acids. British Journal of Nutrition states butternut squash gives you energy while blunting the appetite-triggering hormone, ghrelin for up to five hours.
My recipe for Butternut Squash Salad
Ingredients for 6 servings:
2 1/2 pounds butternut squash
1 T. vegetable oil
2 T. apple juice
2 T. apple cider vinegar
2 T. red onions, chopped
1 tsp curry powder
1/2 tsp sugar
1/4 tsp table salt
1/8 tsp black pepper
Preheat oven to 400°F. Line a baking pan with aluminum foil. I use a pumpkin carving instrument to remove seeds.
Cut squash in half crosswise where it starts to widen (where the round “bulb” meets the “neck”). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
Meanwhile, combine remaining ingredients in a small bowl; set aside.
Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Sprinkle with fresh parsley if you have it.