Running from September to March, we’re in the middle of butternut squash season, and they are really stunning right now. Crazy good for you, a cup of cooked squash skyrockets with vitamin A (over 400%), half your vitamin C for the day, 2 grams of protein and more potassium than a banana (582 mg). Wow! And did I mention delicious? Grab yourself one of these voluptuous vegetables and give yourself a wonderfully comforting side dish full of flavor and good health.
- 1 medium large butternut squash, peeled and cut into small cubes, about a half inch (and reserve the seeds to bake as a bonus snack!)
- 2 tablespoons extra virgin olive oil
- 3 medium-sized garlic cloves, minced
- 1 dense tablespoon of minced fresh thyme
Preheat oven to 450°.
Toss all ingredients into an appropriately sized bowl to mix, then transfer to a 9 x 12 inch pyrex baking dish. Sprinkle generously with salt and fresh ground pepper.
Bake for about 35 minutes, stirring occasionally, until squash is soft and just turning brown. Serve golden hot.
And when the oven has cooled to about 300°, bake the reserved seeds for about 12 minutes. Great plain or give a toss with a little olive oil and salt before baking.