There’s a couple of foods to grab when you go the market that can be real life savers, and hearty vegetables such as butternut squash is one of them. Even if you might not have a clue as to how you’ll actually use them at that exact second, they keep well for a while, so there’s time to figure it out! And it will save you when you run out of other stuff and don’t want to go into the freezing cold to go shopping, yet again.
Here is a great way to actually use those that squash- my Easy Bake Spiced Butternut Squash Recipe will come to the rescue. With the squash’s long shelf life (see note), some flavoring from the warming spices and a bit of sweetness from the coconut nectar, here’s a delicious warming dish you can whip up as you trail out of your other veggies, towards mid or the end of the week. I get it. And I got you!
The Sweet & Fibrous Squash
One of my all time favorite squashes is the butternut squash—packed with fiber, antioxidants, skin-brightening beta-carotene, vitamin C, and beautifying minerals, like iron. Even though these guys are low in fat, carbs, and calories, they are still quite filling, easy to digest, and taste delicious.
Speaking of the gut, butternut squash also helps in maintaining a high fiber diet which helps to prevent bloating and constipation—promoting a healthier gut, as well as decreasing inflammation and improving immune function.
One cup of butternut squash provides a whopping 437% percent of your vitamin A needs for the day, and 52% of vitamin C. There is also the 10% or more of vitamin E, plus vitamin B-6, folate, thiamin, magnesium and manganese.
The butternut squash is also high in Vitamin A content (which is needed for sebum production—keeping hair moisturized). This vitamin also plays a role in the growth of all bodily tissues, including skin.
So grab a squash next time you’re at the store, and give this recipe a go!
Add butternut squash to cookie sheet and pour coconut oil and coconut nectar evenly all over. Top with spices. Note: As indicated in the directions, you can always bake the squash whole at 350 for 20-25+ minutes to help it soften so it’s easier to cut open for easier cubing! I do it all the time :).
Toss thoroughly until squash is well coated and combined. Roast in oven until easily pierced through with a fork.
Season to taste with additional salt or pepper if desired. Enjoy!
So easy and so delish. My favorite kind of recipe. You don’t need gazillions of ingredients, really, to make something bright and awesome. Simple is and always will be, often best!