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Benefits of Butternut Squash:

  • Low in fat and high in dietary fiber, making it an exceptional heart-healthy food.
  • Significant amounts of potassium, important for bone health.
  • In a 1-cup serving, you receive about half of the recommended daily dose of vitamin C.
  • Great source of vitamin A.

 

How to Store:

  • Whole butternut squash can be stored on the counter for 1-3 months.
  • Uncooked, cut butternut squash can keep in the refrigerator for 2-5 days.
  • Cooked butternut squash can keep in the refrigerator for 5-7 days or in the freezer for 6-8 months.

 

How to Cut:

Cut off the bottom and top of butternut squash, and cut whole squash in half.

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Using a serrated knife, peel both halves by cutting between the skin of the squash and the flesh

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Cut the bottom of the squash in half and scoop out all of the seeds inside.

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Cut each half of the squash into planks.

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Cut each of the planks into sticks.

Planks (2)

Cut each of the sticks into cubes.

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Roasted Butternut Squash with Cranberries and Apples:

What you’ll need:

  • 1 butternut squash, cubed
  • 3 apples, cubed
  • 1 (12oz) bag cranberries
  • 3 Tbl oil
  • 1 Tsp salt
  • 1/2 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1 Tbl brown sugar
  1. Preheat oven to 375 degrees.
  2. Mix cubed butternut squash with 2 Tbl oil, 3/4 Tsp salt, 1/4 Tsp cinnamon and 1/8 Tsp nutmeg.
  3. Place butternut squash evenly on a baking sheet and cook for 20-22 minutes.
  4. Mix cubed apples with cranberries.
  5. Mix apple mixture with 1 Tbl oil, 1/4 Tsp salt, 1/4 Tsp cinnamon and 1/8 Tsp nutmeg and 1 Tbl brown sugar.
  6. Add apple mixture to butternut squash and continue cooking for an additional 35 minutes or until squash and apples are tender.

Makes 12 servings     

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