When I lived in Australia, “pumpkin” was a staple on the menu. The first time I ordered pumpkin, I expected to be served the orange thing that we carve at Halloween and rarely eat unless in the form of pie, latte or soup. Instead, I learned that what the Australians call pumpkin is the healthy, hearty and versatile food that Americans call butternut squash.
In addition to its classic autumn flavor, butternut squash brings many health benefits. It is a heart-friendly food because it’s low in fat and high in fiber. It’s also high in vitamin A, vitamin C, potassium, folic acid, magnesium, and omega 3’s. When picking a butternut squash, look for one that is heavy for its size and has a smooth, matte (not shiny) skin. Your squash will store best uncut, so store the whole squash in a cool, dry place until you are ready to eat it.
Turned out that the Aussies had it right to serve pumpkin in abundance. Now, mates… here are four ways for you to enjoy butternut pumpkin squash.
Butternut Squash Four Ways:
- Roasted Butternut Squash from Whole Foods Market
- Butternut Squash & Black Bean Enchiladas from Skinnytaste
- Hearty Chicken Stew with Butternut Squash & Quinoa from Cookin’ Canuck
- Butternut Squash Mac and Cheese from Two Peas and Their Pod