![]() Directionsġ) Preheat the oven to 425 degrees standard or 400 degrees convection.Ģ) Wash the squash and slice off the top with the stem. The squash should be tender when you stick a fork into it. Drizzle with olive oil, maple syrup, oregano and sage salt, freshly grated nutmeg, and chopped sage. Cut the squash in half and spoon out the seeds. To roast the squash faster but with a little more prep work, peel the skin on the outside and chop off the top stem. If you are using the butternut squash for baked goods then you may want to stick with a plain sea salt unless you have some experience in the kitchen. You can add freshly grated nutmeg, ground cinnamon, a good sea salt or herb salt like Back to Organic Oregano and Sage French Grey or Tuscan Himalayan Pink Salt with a zest of lemon. The squash will take 30-40 minutes to roast according to the size. ![]() Squash can easily be substituted for any recipes calling for pumpkin. The easiest way to roast squash is to slice the squash in half lengthwise then coat the flesh with olive oil or coconut oil and season depending on your needs. Organic squash is grown in soil far less likely to be contaminated. Unfortunately you may ingest some of those Polycyclic Aromatic Hydrocarbons (PAHs) from the transfer. Agricultural trials have shown squash is effective at pulling out soil contaminants from the ground and can “remediate” the soil. To make sure your body can process all the goodness, buy organic squash. It is rich in skin glowing vitamin A, brain boasting omega-3s and has many anti-inflammatory and blood sugar benefits. The fruit is a superfood with many vitamins and antioxidants to help keep you healthy during the cold months. Butternut Squash is mildly sweet with a creamy texture perfect for soups, pastas, baked goods as well as served as a side simply seasoned with cinnamon, nutmeg, maple syrup and a little fresh sage.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |