“Gratitude for butter nut squash during Thanksgiving weekend.”
Thanksgiving weekend is here and the perfect time to feel gratitude for the abundance of fall root vegetables. Butternut squash has been called a super food because, like other orange-coloured fruits and vegetables, it is full of beta-carotene and alpha -carotene. The body converts both of them to Vitamin A which is important for the immune system and excellent for good eye health.
It is a root vegetable, grown in the summer and harvested in the fall and keeps for several months. It has a sweet nutty taste similar to pumpkin. The nutritional content of squash makes it beneficial for the health of the skin/hair, blood pressure and digestion. Squash is used to make a range of sweet and savory dishes.
You may want to change the spice to cinnamon for children trying the first time. It is always fun for the family to experiment.
1 lb fresh butternut squash, cut into chunks
1-3 tbsp oil or ghee
1 tbsp garam masala
salt to taste
Garnish with fresh cilantro leaves and a squeeze of lime
1. Preheat oven to 400*F.
2. Add oil to a baking sheet and place in oven during preheat. This gets the oil nice and melty and you can swish it around to coat the bottom of the pan and to prevent the butternut squash from sticking.
3. Add garam masala and a sprinkle of salt to the melted oil and stir to combine.
4. Add your butternut squash chunks and coat in the oil and spice mixture.
5. Roast for 20-30 minutes, stirring 2-3x.
Consideration for Body type or Dosha
VATA: sesame oil or ghee
PITTA: coconut oil or ghee
KAPHA: sunflower oil or ghee