Until recently, butternut squash ranked pretty high on my list of “foods that intimidate me”. Ok, so may be I don’t really have a list, but there are some pretty intimidating gifts from Mother Nature out there! Note: I have been and am continuing to approach these foods and figure out how to enjoy them at home, not just when someone else is preparing them for me.
I love the way butternut squash tastes, but its shape (it looks like a giant pear) and hard outer shell can make preparation…well, a little intimidating. I’ve seen this winter squash sold chopped up into cubes in grocery stores, but the extra cost and environmentally-unfriendliness (packaging isn’t very “green”) of this concept has kept me from caving and making the purchase. So when I saw this recipe from Smitten Kitchen I thought this was the perfect opportunity to “squash my fear” (pun intended).
Butternut squash is in peak season in October and November. This is when you’ll get the biggest bang for your buck – maximum flavor and nutrients and minimal cost. Butternut squash is an excellent source of the omega-3 essential fatty acid, alpha-linolenic acid, which can lower triglycerides and reduce the risk of developing cardiovascular disease. It’s also a great source of vitamins A, C, B1 and B5 as well as manganese.
So if you also find butternut squash to be a little scary, keep reading to learn how to deal with this beautiful and delicious vegetable. If you know you’re way around already then skip to the recipe and enjoy!
To begin, cut the butternut squash in half between the neck and the bulb. Slice each half in half and scoop out the seeds with a spoon. Then you can peel the skin off and cut the remaining portion into cubes. How easy is that?
So here is the recipe, which I adapted from Smitten Kitchen. I love the combination of the butternut squash and the chickpeas! I ate it on top of a bed of steamed kale with some broccoli, but it makes an excellent side dish as well. It serves 4.
Ingredients:
1 medium butternut squash, peeled, seeded, cubed
1 garlic clove, finely chopped
1 ½ tablespoons coconut oil
15oz (1 can) chickpeas, drained, rinsed
¼ sweet onion, coarsely chopped
Tahini Sauce:
1 medium garlic clove, finely chopped
1/4 cup lemon juice
3 tablespoons tahini
2 tablespoons water
2 tablespoons olive oil
Directions:
Preheat oven to 350 degrees
In baking dish, combine butternut squash, garlic, coconut oil and onions. Make sure the butternut squash and onions are evenly coated with oil.
Bake for 25 minutes, or until the squash is soft, and remove from oven.
To make the tahini, combine all of the ingredients into a bowl and whisk together. Add more water as necessary for preferred consistency.
Pour chickpeas onto butternut squash. Add tahini or serve it on the side. Serve warm or at room temp.