Butternut squash is available pre-cleaned, peeled and cubed at many local grocery stores. If you decide to start with a fresh squash, cut 1 inch from both ends of the squash (so that it can stand up on a cutting board without rolling), peel the skin with a sharp, sturdy vegetable peeler, cut in half lengthwise and scoop out the seeds with a grapefruit spoon. Cut the peeled flesh into 1 inch cubes.
Nutrition Facts:
- Good source of Beta Carotene
- Good source of Potassium
- Good Source of Fiber
- Good Source Vitamin C
- 100 Calories per serving (1 cup)
Selection, Preparation and Storage:
- Choose squash that has an even tan color with dull skin.
- Choose a rock solid, heavy squash.
- Hard squash keep for weeks or more in a well-ventilated, cool, dry area.
- Do not refrigerate winter squash unless they are cut, in which case they should be wrapped in plastic.
Tips:
Try baked squash sprinkled with Splenda Brown Sugar. Also, try the Morroccan Beef Stew recipe made with the HMR Beef Pot Roast Entree and butternut squash.
Tags: vegetables
