The more you eat this squash, the more you prevent yourself from cancer. That results from its high level of anti-inflammatory and antioxidants compounds. About 7 ounces of this fruit contains more or less than 82 calories and just 0. One of its most popular features is the high level of the antioxidant load whose main functions are decreasing inflammation, boosting the immune system and preventing numerous diseases.
You may find arranging a hard-shelled butternut squash intimidating, it is not necessary to be nevertheless. Follow my step-by-step instructions; you will find what you need.
Understanding the steps carefully will make the job easy. There are 5 best ways to cook a butternut squash. They are cooking whole in the microwave, roasting, baking, steam-baking and peeling then boiling. I cut it into cubes, drizzle with my preferred oil olive oil , roast it at Degrees for 40 minutes, then I sprinkle a diced ginger and garlic mixture.
Finally, I roast it for 10 to 15 minutes. You boil it best for curry , mash it then cut it into pieces and grill; you can enjoy it with some rice or pasta. Butternut squash is a seasonal fruit. If you want to buy U. S ripe local squash, the time from September to late October is the ideal time. You can also find it at other times, but that is imported. The surface is scratched little no problems.
The squash you choose should be heavy in size, without brown punctures or patches because they can contain mold and bacteria. Although it is, in its essence, fruit, in food preparation it functions more as a vegetable. Describing Its Taste. A pot of Butternut Squash and sliced Butternut Squash.
Numerous Butternut Squash. Here are a few hints:. Pick it up. It should feel heavy for its size. Look it over and make sure its skin is clean. Check for bruises. Inspect for brown frostbite scars. See if it has punctures or cuts. Cut off the stem end. Cut the squash in two horizontally. Peel the skin from the neck. Peel the round base. Split it in half. Use a spoon to remove the seeds and fibrous flesh. Cut it in pieces size is voluntary. Steam-baking : Steam baking is a great way to preserve most of the nutrients of an ingredient.
Just cut it lengthwise, put in the oven and scoop out the seeds when done. You can sprinkle with cinnamon for extra magic. Roasting : Just cut it into half-moon slices. Microwaving : Believe it or not, you can cook an entire butternut squash in a microwave. Just cut some slits into the flesh to let the steam to escape as it cooks through. After some 10 minutes, pull it out the microwave, leave it to cool and then clean it. Baking : If you want to get the best out of the soft and tender texture of butternut squash, you should try baking it.
The method is, actually, quite simple. Just cut it in half lengthwise, put on a baking sheet flesh side down , and bake at F for about half an hour. It's a staple in South African cuisine and is known as butternut pumpkin in Australia and New Zealand. Butternut squash is an excellent source of vitamins A and C and a good source of dietary fiber, potassium and magnesium.
It also provides calcium and iron. A member of the winter squash family, the most popular butternut variety is the Waltham Butternut, a thick-necked, uniform specimen with pale yellow to tan skin and sweet orange flesh.
Other varieties include: Butterbush an early variety with pale orange skin and deep orange, buttery flesh , Atlas a uniform fruit with dark orange flesh and a better-than-average shelf life , Ponca a good storer that arrives extra early and has a small seed cavity , Puritan a uniform, blocky, smallish variety , Supreme a thick-necked, uniform, especially sweet butternut , Argonaut burnt orange, with a very long neck and deep orange flesh, weighing up to 30 pounds , and Quantum a very uniform specimen, with a thick neck and small seed cavity.
Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible once cooked , but it's more commonly peeled away. The seeds are edible, too, either raw or roasted, salted or sans seasoning.
There are so many delectable ways to prepare butternut squash. Simply cut in half, seed, and grill, bake, broil or roast it as a side dish. Add a bit of sweetener, spice or cheese to enhance, if you like. Or stuff the "bowl" of the squash with grains, mushrooms, dried or fresh fruits, onions or shallots, seasonings and breadcrumbs.
Slice or dice the seedless "neck" and roast for tossing onto green salads. Because it's not a stringy squash, it's an especially good choice for recipes in which it's creamed, like this rich and smooth Butternut Apple Bisque , seasoned with curry. Chunks of butternut are a natural when plopped in soups and stews, too, like this colorful autumnal Harvest Stew. For delicious flavor and texture, add butternut squash to lasagna, risotto or casseroles, like this anything-but-ho-hum Mac and Cheese or this Winter Squash and Apple Bake , which pairs lovely layers of sliced butternut and Granny Smith apples with maple syrup, brown sugar, cinnamon, nutmeg and allspice.
Butternut shines in Butternut Squash and Pear Saute , with white wine stock, Anjou pears, goat cheese and pecans.
0コメント