With the holidays quickly approaching, I’m trying my best to eat healthy now so I feel less guilty gorging on pumpkin pie, gingerbread cookies and copious amounts of gravy over the next several weeks. The cruelest thing about starting any diet is that you immediately crave everything you’re not supposed to have simply because you can’t have it. For instance, I don’t often eat dairy products as they normally aren’t present in most Asian cuisine, but ever since I started actively trying to stay away from butter, cream and cheese, all I’ve been lusting after are creamy, melt in your mouth dishes Thankfully, there are lots of healthy foods that taste decadent without hurting your waistline.
Enter butternut squash. Naturally sweet and chock full of vitamins and minerals, this phallic funny looking vegetable has a beautiful nutty flavor and a buttery texture. It’s even healthier than pumpkin and sweet potatoes! While this autumn squash makes an appearance in everything from pastas to casseroles, my personal favorite way to use it is in soup. Remember how I mentioned that I’ve been craving rich and creamy things lately? Butternut squash soup tastes as buttery as the creamiest bisque you’ve ever had without using any unhealthy ingredients. It is so tasty and filling that it makes a great main entree for anyone looking to stay healthy throughout the fall.
A few tips for anyone working with butternut squash for the first time:
- When cutting butternut squash in half, use extreme caution. Try softening it in the microwave for 30-45 seconds before attempting to slice it.
- Keep the skin on when roasting butternut squash. You’ll retain all the moisture and flavor and the skin is much easier to peel off after it’s been in the oven.
- You can eat the seeds! After scooping out the seeds and pulp, rinse seeds, toss in olive oil, salt and pepper, and roast in the oven for 25-30 minutes on low heat (about 300 degrees).
