Veggie Highlight: Butternut Squash
By: Riley Box, Customer Service Manager
Butternut Squash is a type of winter squash, with a sweet nutty taste similar to a pumpkin. It can be stored at around 60 degrees, for 3-6 months. It pairs well with sage and leeks. The easiest way to enjoy is to bake in the oven. Simply cut the squash in half, strip out the seeds, and bake! Be mindful when roasting squash with other items like potatoes that will cook faster.
In the mood for Eastern Mediterranean cuisine? Missing the flavorful African peanut stew? Try the recipe below it also has cumin flavors and it’s a great Fall dish! Need more convincing? It’s also vegan!
Butternut Squash with Lentil & Quinoa
1 cup quinoa, cooked
1 cup small brown lentils, cooked or steamed
1/2 butternut squash, seeded, peeled, chopped into 1/2″ cubes
2 green onions, washed, dried, halved
1/4 head radicchio lettuce
4 fresh garlic cloves
1 tsp cumin, divided
1 tsp ground cinnamon, divided
1/2 tsp paprika
1/3 cup slivered almonds, toasted or browned stove-top
1/2 lime, juice of
Private Reserve Extra Virgin Olive Oil
- Preheat oven to 425 F
- Prepare ingredients as indicated above
- Place cubed butternut squash, green onions, radicchio and garlic on a large oiled baking sheet. Sprinkle with salt, ½ tsp cumin, ½ tsp cinnamon, ½ tsp hot paprika. Drizzle with olive oil. Roast in 425 F heated oven for 15 minutes or until tender and browned. Toss vegetables once midway through roasting.
- When ready, remove from one and let slightly cool
- Chop roasted radicchio with green onions and garlic
- Combine cooked Quinoa and lentils. Season with salt, remaining cumin and cinnamon
- To that, add roasted butternut squash and the chopped mixture of radicchio, green onion, and garlic. Toss to combine. Add lime juice and toss everything together again.
- Finally mixed in slivered almonds
Thanksgiving is just around the corner! Try some of these fall inspired recipes to pass around with your family and friends.