I have a friend that said she has run out of ideas of what to cook for dinner. Seriously, her family wants to eat everyday! lol 😀 Yes, sometimes it is hard to decide what to make or you feel like you are cooking the same things over and over. I look for inspiration in magazines, food shows, websites, blogs, and of course, Pinterest. So, once you’ve decided on your main dish, what will you serve along with it? Wait, what?! I need something else?? Sure you do…a side dishes are an easy way to add great nutrients to any meal. They can compliment your main dish and/or make your dinner extraordinary.
Head on out to your market and pick up some up Butternut Squash….it is in season and is a delicious side dish.
Butternut Squash is a member of the Cucurbitaceae (gourd) family, which is related to the melon and cucumber. It is considered a “super food” because it is a great source of vitamins, minerals, fiber, antioxidants, and other protective phytonutrients. It’s beautiful orange color is an indicator that it is a great source of beta-carotene. Our bodies convert Beta-carotene into Vitamin A, which is essential for a healthy immune system, skin, and vision. A deficiency in Vitamin A can cause the eyes to weaken and lead to difficulty seeing in low light and night blindness.
Butternut squash provides fiber, potassium, vitamin A, vitamin C, folate, magnesium, iron, and calcium.
- 2 lbs butternut squash, peeled and cubed
- 1 Tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- Preheat oven to 400°F.
- Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet.
- Toss with oil, salt and pepper and spread out in a single layer.
- Roast for about 30 minutes. Tossing occasionally, until slightly tender and golden.
Roasted Butternut Squash is delicious! Roasting brings out a delightfully sweet and slightly nutty flavor that pairs well with chicken, pork, and beef.
Here is the nutritional breakdown for my Roasted Butternut Squash (per serving):