Greenmarkets may be closed for the winter, but that doesn’t mean you’re stuck with dull, boring produce. Enter frozen squash, one of our favorite seasonal saviors. An inexpensive, ubiquitous grocery item with a long shelf life, the frozen version actually retains many of its nutrients, including insane amounts of vitamin A and fiber.
With its nutty flavor and only 82 calories per cup, butternut squash is a guilt-free trifecta of taste, nutrients, and versatility. So how can you use this cold-weather staple? Let us count the ways:
Classic butternut squash soup is simple to make, filling, and features the full flavor potential of this hearty vegetable. Want to have a little fun with your soup? This recipe provides a perfect base for adding adventurous “twists.”
Adding butternut squash into cornbread results in a flavorful, moist bread that is rich in complex carbs. While both butternut squash and cornmeal (especially the whole grain kind) are high in dietary fiber, they each bring their own handful of nutrients, including the squash’s carotenoids and potassium (for heart and bone health), and cornmeal’s medley of zinc and iron.
On chilly mornings, there’s nothing like a warm bowl of breakfast goodness to start your day. Jazz up your oatmeal routine with this aromatic recipe for baked squash covered in a delicious brown sugar-oat streusel.
Mac & Cheese
Mac & cheese is the epitome of comfort food, but while instant mac might be inexpensive and quick, the little cardboard box doesn’t stack up to homemade. Trade in empty calories for creamy butternut squash, pungent Parmesan, and melt-in-your-mouth cheddar, filled out with whole-wheat rotini.
Squash may prompt you to think of swirling soups and chunky casseroles, but think out of the box (or bowl) and try this succulent spin on a Mexican classic. Hunger-satisfying black beans and smooth goat cheese are encased with butternut squash, accessorized with salsa and seasonings, and formed into a healthy meal that’s perfect for lunch or dinner.