Butternut squash (Cucurbita moschata), also
known in Australia and New Zealand as Butternut pumpkin, is a type of
winter squash. It has a sweet, nutty taste similar to that of a pumpkin.
It has yellow skin and orange fleshy pulp. When ripe, it turns
increasingly deep orange, and becomes sweeter and richer. It grows on a
vine. It is a good source of fibre, vitamin C, manganese, magnesium, and
potassium. It is also an excellent source of vitamin A and vitamin E.
Although winter squash has long been recognized as an important food
source of carotenoids, only recently have research studies documented
just how fantastic winter squash can be when it comes to these key
squash is very easy to work with, especially if you decide to skip the
peeling and seeding part until after you've roasted it. Simply prick
the squash a few times around with a fork or small knife and put on a
baking sheet for an hour in a 400 degree oven. You can now easily use
the butternut as a puree, or in slices, chunks - whatever is working
with your other ingredients. Pureed butternut is a great way to bring
more vegetable content into your diet. Here is a macaroni and cheese
from Marth Stewart with butternut squash added.
And Noi's adds yummy pieces of butternut to their red curry - a great
addition. Below is a Goan Red Curry with Fish that is sensational. Just
switch chicken for fish and add butternut chunks at the end to get
close to that Thai perfection by the Bay.
Macaroni and Cheese with Butternut Squash
Goan Fish Curry
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