Butternut squash is a fruit that can be pureed for soups, roasted, toasted, or mashed and used in breads, casseroles, and muffins. It is a type of winter squash, known in Australia and New Zealand as butternut pumpkin, and is used interchangeably with other types of pumpkin.
Butternut squash is rich in phytonutrients and antioxidants. It is rich in vitamins, minerals, and dietary fiber, all which promote optimal health. In fact, butternut squash has more vitamin A than the pumpkin with 10,630 IU per 100 grams, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant, and is required by the body for maintaining the integrity of the skin and mucus membranes. It is also an essential vitamin for good eyesight. Research studies suggest that natural foods rich in vitamin A help to protect the body against lung and oral cancers.
Cooking dessert with butternut squash (serves 8)
- A large butternut squash, peeled and cut into one inch cubes
- Two large apples cut into 1/2 inch thick slices
- 1/2 cup of fresh or frozen cranberries (thawed)
- 1/2 cup of brown sugar
- 1 tablespoon of flour
- 1 teaspoon of salt
- 1/2 teaspoon of ground nutmeg
- 1/4 cup (half a stick) of butter
- Preheat oven to 350 degrees.
- Put the butternut squash cubes in an ungreased medium baking dish.
- Place the sliced apples on top, and then the cranberries.
- Mix together the sugar, flour, salt, and nutmeg, and sprinkle on top.
- Dot with butter.
- Bake for 55 minutes or until golden brown.