Meijer: Cooking with Butternut Squash

Selection

·         Feel heavy for its size

·         Free of damage, wrinkles, blemishes, soft spots

·         Should have 1” of stem intact (to prevent drying)

·         Even, creamy orange skin, little or not green streaks

·         Excellent for baking or mashing

·         Roast cut side down, 400°F, 40-45 minutes.  Season with cinnamon, nutmeg,

and a touch of butter.

Storage

·         Cool dry pantry up to 2 months

·         Refrigerate cut squash up to 4 days

·         Freeze cooked squash removed from skin

Nutrition:  Butternut squash is a nutrient dense super food.  Good source of fiber, potatssium and several B vitamins. 

Health Benefits: Excellent source of carotenoid antioxidants.  Carotenoids have both protective and anti-inflammatory effects, helping reduce risk for chronic diseases including cancer and heart disease. 

Ginger Butternut Squash

Serves 4

2     tbsp. margarine

2     tbsp. Meijer 100% Pure Maple Syrup

1      tsp. McCormick ground ginger

1/8   tsp. McCormick ground cinnamon

1     (3 lb.) medium butternut squash, halved and seeded (NuVal® score 100)

Combine margarine, maple syrup, ginger and cinnamon in small bowl.  Arrange squash cut side down on baking dish.  Cook in microwave for 5 minutes on high.  Turn over; brush with spread mixture; cover with wax paper.  Cook for 5 minutes or until tender. 

Serve with sirloin steak and steamed broccoli.

Per Serving (approximate): 240 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium, 53g carbohydrate, 8g fiber, 4g protein

Recipe from Chef Maribel Alchin, MBA, RD, LDN, Meijer Dietitian and Healthy Living Advisor

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Serves 4

1 (1 ½ lb.) butternut squash, peeled, diced

2 tbsp. olive oil

1 tbsp. Meijer 100% Pure Maple Syrup

1 tsp. salt

½ tsp. pepper

3 tbsp. dried cranberries

4 oz. spinach blend

Apple Cider Vinaigrette

2 cups fresh apple cider

½ t. cracked black pepper

¼ cup Meijer apple cider vinegar

¼ t. salt

Dash of ground clove

¼ t. cinnamon

¼ cup sugar

1 cup Meijer canola oil

Mix all ingredients together (except oil), until sugar is dissolved.  Whisk in oil.  Dressing can be refrigerated for up to one week. 

Preheat oven to 400°F.  Place the butternut squash on a sheet pan.  Add olive oil, maple syrup, salt and pepper and toss.  Roast the squash for 15 to 20 minutes, turning once, until tender.  Add the cranberries to the pan for the last 5 minutes.  Place spinach blend in a large salad bowl and add the roasted squash.  Drizzle vinaigrette over the salad to moisten and toss well.

Recipe from Chef Maribel Alchin, MBA, RD, LDN, Meijer Dietitian and Healthy Living Advisor

Demo:

Penne with Butternut Squash

Serves 4

1 (2 lb.) butternut squash, peeled, seeded and cut into ¾-inch cubes

1 medium onion, diced

Olive oil

Salt and pepper to taste

½  lb. Meijer Whole Grain Penne Rigate pasta

4 oz. goat cheese, crumbled

1/2 cup chopped fresh basil leaves

Preheat oven to 400°F.  Spray baking sheet with vegetable oil cooking spray.  Set aside.  Mix the squash and onion together and arrange in a single layer on a baking sheet.  Drizzle with olive oil and season with salt and pepper, to taste.  Bake for 30 to 35 minutes or until the vegetables are golden and cooked through.  Remove from the oven and set aside to cool. 

Cook pasta according to package directions.  Drain and reserve about 1 cup of the pasta water.  In a large bowl, place goat cheese at bottom, add pasta and 1/4 cup of pasta water.  Toss until the cheese has melted and forms a creamy sauce.  Add squash mixture and basil.  Toss well and serve.