Its fall. Nature’s bounty is endless as we say goodbye to summer and welcome the holidays. Fall vegetables are delicious and offer a variety of health benefits in addition to their wonderful flavor. Autumn is the perfect time to eat butternut squash. This classic fall veggie provides fiber, manganese, potassium, and magnesium to benefit your body. Butternut squash, Along with Vitamin A and beta-carotene, contains lutein and Zeaxanthin, which are suitable for eye health. It is good for hair and skin as well. Butternut squash has a low glycemic index, and its carbohydrate gets digested very slowly. This makes it a suitable vegetable for people having diabetes. Its high potassium content helps to keep your blood pressure in check. You can enjoy butternut squash in curries, soups, and stews, but the most popular form, Butternut squash, is relished everywhere it is roasted. I am opting not to peel the squash as there are various nutrients and antioxidants in the peel of the squash (1). Besides, it is easy and quick to roast the squash, as peeling is time-consuming. I am adding fresh rosemary (7)and garlic to season this dish. Spices and herbs are seemingly magic ingredients that transform bland dishes into mouth-watering delights. You can add any herb of your choice. Thyme is also a good choice that goes perfectly with roasted pumpkin. This dish is a perfect choice as a side.
Why include Butternut squash in your diet?
Boosts immunity (6)
Reduces risk of cancer (3)
Helps keep blood sugar in check (3)
Improves heart health (4)
Reduces hypertension (4)
Butternut Squash nutrients: (8)
100 gm serving
Magnesium, Mg 29 mg
Potassium, K 284 mg
Manganese, Mn 0.172 mg
Vitamin A: 1140mcg
Vitamin C: 31mg
Preparation time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Butternut Squash – 1 pound
Olive oil – 2 Tbsp
Garlic – 4 pods
Black pepper- 1 tsp (ground)
Salt – as per taste
Rosemary- 2 Tbsp Fresh (1 Tbsp if you are using dried)
Cut Butternut Squash half lengthwise. Scoop the seeds out ( you can roast seeds for snacks as it is a nutritional powerhouse). Slice 1-inch pieces as shown below in the picture.
2. Prepare a large baking sheet by lining it with parchment paper.
3. Add pepper, salt, garlic, and rosemary to the olive oil. Mix it well.
4. With the help of a spoon, drizzle the herb and spice mixture evenly on the pumpkin slices.
5. Bake it at 400°F for 30 mins.