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Butternut Squash I love this vegetable! Nutrient packed and delicious. Great with sweet or savory dishes. Try it in soups, pastas, with fresh herbs, or drizzle with cream and maple for dessert!
1/2 c baked (3.6 oz, 103 g) Calories 40 Calories from fat 0 Total fat 0g Total carbohydrate 11g Dietary Fiber 3g Sugars 2g Protein 1g Vitamin A 230% Vitamin C 25% Also a source of calcium, iron, thiamin, niacin, vitamin B6, folate, calcium, magnesium, potassium and manganese.		Season- Fall and Winter Size- varies greatly, usually 8-12 inches long 3-5 inches wide Selecting- choose one that is heavy with few blemishes Storage- It stores well because of the thick outer layer. Good at room temperature for several weeks. Refrigerate- peel, cube and refrigerate up to five days Freeze- peel, cube and freeze up to six months

Baking

Heat oven to 400 degrees. Using a sharp, sturdy knife, cut the squash in half lengthwise.	Using an ice cream scoop or spoon, scoop out the seeds and stringy parts.		Line a baking sheet with parchment paper or aluminum foil.


Sprinkle the squash with salt and pepper.	Place flesh side down on the baking sheet.		Bake 30-45 minutes or until a knife slides through easily.


Cut each half to the desired size.
Try with

Butternut Tortellini with Walnut Cream Alfredo