Butternut squash: It's good eats!

November 7, 5:13 PMOrganic Food ExaminerNatalie Rotunda

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Picture this: It's a cloudy, cold day, and all you want is to get home, change into comfy duds and get warm, eat something that not only tastes good; you want it to fill you up, not out.  And tonight, it's your turn to cook. What to fix?

Your mind scans the cupboards, the fridge, the countertop. The countertop.  That's it! That's where you placed the butternut squash you bought the last time you grocery shopped. That tired feeling slowly seeps away as you plot to outdo your husband, who cooked last night's meal. You've made your decision---butternut squash, yak burgers (honestly, they're delicious!), and mixed salad greens sprinkled with walnut pieces and cranraisins, dressed with a yogurt-based topping.

Butternut Squash       Serves 2

Ingredients: Organic butternut squash, 3 tablespoons organic butter, two of them cubed, and the third melted; 2 tablespoons brown sugar; 2 teaspoons cinnamon; dash of nutmeg; pinch of sea salt. 

Method:  Position rack in middle of oven, then preheat to 375-degrees. Trim the ends, carefully cut the squash lengthwise and remove seeds and fibers. Place cut-side up in a shallow baking dish or rimmed baking sheet.

Mix together the brown sugar, spices and salt, and set aside. Dot the cavity with the cubed butter. Spread the melted butter on the flat cut side of the squash. Sprinkle equally-divided sugar/spice mixture into the cavity. Bake for 1 to 1-1/2 hours, until tender.

While you prepare the rest of the meal, the squash bakes.

Fresh Yogurt Dressing   Serves 2

Ingredients: One crushed garlic clove; 2-3 heaping tablespoons Cascade Fresh Fat Free Yogurt; 2-3 teaspoons olive oil; salt, pepper to taste; 1/2 teaspoon thyme (optional).

Method:  Into a bowl, place the crushed garlic clove, then add yogurt. Use a whisk to mix, then drizzle in olive oil. Add salt and pepper.

My taste for squash didn't develop until I was an adult. In my childhood, my Mother, a fabulous cook, stayed away from winter vegetables like these, for reasons unknown to me. I've learned to love certain foods for the nutrients they provide, and that's why I became a squash devotee. They provide generous amounts of  beta-carotene (like sweet potatoes and carrots), and they're a delicious warming food for those cold winter nights when all you may want to feel cozy and contented after you've supped on good eats.