Butternut squash is actually a fruit. It can be roasted, pureed for soups, or mashed and used in casseroles, breads, and muffins. Butternut squash is a type of winter squash that has a sweet, nutty taste similar to pumpkin or event sweet potato.
Butternut squash is high in vitamin A and vitamin C. It also contains calcium, magnesium, potassium, vitamin B6 and vitamin E. These nutrients are important for bone health, nervous system and immune system functions, heart health, eye health, and may reduce inflammation seen in arthritis and asthma patients.
Compared to sweet potatoes, for the same serving, butternut squash contains 67 less calories, 17 grams less carbohydrates, and 4 g less of sugar. You can fill up on a larger portion for the same calories. Great reason to eat more!
This recipe was inspired after eating a hash at my favorite breakfast spot. I had no idea I was eating butternut squash. My first thought was that it was a sweet potato hash and when I found out what it really was I knew I had to make it at home. This recipe would go perfect with eggs for breakfast or with a slice of steak at dinner.
- 1 Medium Onion, diced- Red, White, or Yellow (I used red)
- 1 Large Butternut Squash, peeled, seeded, and diced
- 2 Tbsp Coconut Oil
- ½ tsp Dry Thyme
- 1 tsp Fresh Rosemary, chopped (dried would work too)
- ½ tsp Gray Sea Salt
- ¼ tsp Pepper
- Set oven at 425 degrees.
- Coat the diced butternut squash in 1 Tbsp coconut oil.
- Spread the squash on a lined sheet pan in one layer.
- Roast until soft (about 20 minutes).
- While the squash is roasting heat a saute pan over medium heat and add remaining 1 Tbsp coconut oil.
- Add the diced onion and saute until translucent.
- When the squash is done add it to the cooked onion.
- Add all of the remaining seasoning and mix to distribute.
Please use organic ingredients when possible.