Reap Autumn’s Harvest For Your Health – Butternut Squash!

butternut squashYou’ve been harvesting for weeks now and it’s time to start cooking, preparing, preserving, and enjoying some of those wonderful garden vegetables. I have a delicious, easy, and healthy recipe that your family will love that I want to share with you. I would also like to share some important nutritional values of butternut squash, and some harvesting tips for your garden winter squash.

So take the time to try this wonderful recipe — its sure to be a hit at the dinner table for your family. Since you’ve spent so much time nurturing your garden and  plants – it’s now time to reap the bounty of your harvest and enjoy the cool Autumn weather with the beauty and rainbow of colors that Nature provides for our enjoyment.

 

Health Benefits Of Butternut Squash:

  • Butternut squash contains many vital poly-phenolic antioxidants, is known for it natural antioxidants powers, is low calorie and can be very beneficial in weight loss.
  • No saturated fats or cholesterol.
  • Rich source of dietary fiber and phyto-nutrients.
  • Contains Vitamin A is essential for maintaining the integrity of skin and mucus membranes, essential for healthy eyesight, and according to research studies shows evidence that it will help the body protect against lung and oral cavity cancers.
  • It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
  • Butter nut squash is very similar to pumpkin in the aspects that it contains adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

seared butternut recipe2Seared Autumn Vegetables

  • 2 tablespoons of unsalted butter
  • 1 lb. small organic Brussels sprouts or if large quarter them
  • 1/4 cup water
  • 1 lb. cubed (about 1 inch) butternut squash from your garden or local harvest
  • 1 1/2 teaspoons coarse sea salt
  • 1/4 teaspoons pepper
  • 1/4 teaspoon organic ground nutmeg
  • 2 tablespoons pure maple syrup
  • 1/2 cup chopped pecans or if your family prefers walnuts or almonds is also a good choice

 

1. Melt butter in large cast-iron skillet over medium heat. Add Brussels sprouts and water; cook, covered for 5 minutes. Add squash, salt, pepper and nutmeg; cover and cook 3 to 4 minutes or until just tender. (Remember do not over cook because the squash will become mushy)

2. Uncover; cook and stir 3 minutes or until water has evaporated and vegetables are slightly browned. Stir in syrup; cook 1 minute and then stir in pecans.

The sweet hint of maple syrup will enhance the tender and tasty Brussels sprouts and Butternut squash, while the chopped pecans add a delightful crunch that your family will love and be asking for seconds.

Makes about 6 — 3/4 cup servings

Some Helpful Tips For Harvesting Your winter squash:

  • Remember to leave your squash in the garden as long as possible for the best flavor.
  • After a few cool nights the sugar content increases and the flesh loses its moisture which improves its texture and promotes longer storage.
  • Winter squash can tolerate a light frost but its best to harvest them before the first expected hard frost date in your region.
  • Harvest with care and handle them carefully so not to bruise or scratch the skin.
  • You want to leave the stem on the squash – if the stem breaks off it promotes rot and wouldn’t last as long in storage.
  • After harvesting you need to cure first — allow squash to cure for about 10 days in a dry, warm place. — The exception is Acorn squash that can go right to cool storage after picking.

I love to eat butternut squash with a little organic brown sugar sprinkled on top and bake in the oven until tender. I also take butternut squash and chop it in quarters or pieces and put them in zip lock freezer bags and put int the freezer to use throughout the winter. If you don’t have the space to store loads of fresh items this is a great alternative option. So take advantage of the health benefits of all the varieties of pumpkins and winter squashes and make delicious recipes for your family throughout the winter and all year-long.

Another favorite squash that I love is spaghetti squash. For some quick and easy tips and ways to make spaghetti squash please check out this link –https://www.quickeasycook.com/spaghetti-squash/

 Now is the season that we can reap many nutritious fruits and vegetables and preserve them for the coming winter season. Let’s stay on the path to healthy and green living.

 Live Natural, Live Organic, Live Green, Live Long!

Other sources: Gardening How-to magazine – Fall 2013

About the author

Hi! Thanks for visiting my blog! I believe in living green, organically, and natural in every aspect of our lives. My mission is to help educate you on how to live green, help save our environment and to help you and your family live a happier, healthier life!

11 thoughts on “Reap Autumn’s Harvest For Your Health – Butternut Squash!”

  1. Pingback: Signs on How to Tell If Butternut Squash is Ripe

  2. Oh wow, two of our favorite fall and winter vegetables, combined with pecans. That’s got to be a wonderful dish, and especially so on the Thanksgiving table. Thank you! Pinning.

    1. Hi Kathryn,
      Thanks for checking out my article, commenting, and pinning. Butternut squash is such great Fall vegetable with so many recipes and options to choose from. Have a healthy happy blessed weekend. Marla

  3. I pinned your recipe – i liked the gardening tips you have with your post. I wish I could make this recipe with butternut squash from your garden! Must be diving 🙂

    1. Thanks for pinning! Organic pure maple syrup is such a healthy alternative to sugar and works so well in some recipes. Have a healthy day!

  4. Teresa Messick

    Is it necessary to peel them if you are using in a soup? I am working myself to death trying to peel these when making my new favorite soup, Butternut Squash, Kale, and Lentil stew. I would love to know if eating the ‘rind’ is okay!

    1. Hi Teresa, From what I know you can eat the rind of butternut squash as long you can chew eat. I have seen recipes that tell you to leave rind on and when I roast them I usually leave the rind on but I don’t eat it very often because it is a little tough. In a soup there should be no reason you couldn’t leave the rind on and cook it. Like most vegetables and fruits the highest amount of antioxidant and vitamin content is right under the skin. I have never made soup with butternut squash but if it is soft enough for you there is no reason why you can’t eat it. I would make sure its organic or local harvest that isn’t loaded with pesticides and wash it well before using too. Have fun making your soup. Marla

    1. Thanks Lydia, Butternut squash and brussel sprouts are both such healthy foods. Thanks for reading my article. Marla

Would love to know your thoughts!