Have you noticed the huge array of colorful squash that recently appeared in your grocery store? Winter squash are a heart-healthy bonanza. They contain potassium, alpha lipoic acid, beta carotene, manganese, and vitamin A—and they’re loaded with fiber.
Plus, while winter squash are so rich and delicious that they taste like they should be high in calories, they’re actually a caloric bargain at just about 80 calories per cup. Need a new way to enjoy them. Here’s a favorite recipe from my kitchen for Baked Winter Squash. Try it now, and again as a holiday side dish.
Baked Winter Squash
Winter squash (acorn, butternut or crookneck)
1 T. olive oil
2 T. fresh cilantro or parsley
Salt and pepper to taste
Preheat oven to 350°F. Cut squash in half and place cut side down in one inch of water in a glass baking dish. Bake for 30 minutes, or until soft. Scoop out squash halves, discarding the seeds and place it in a bowl. Mash the squash, adding the olive oil and salt and pepper to taste. Garnish with cilantro or parsley, and enjoy!
Now it’s your turn: What’s your favorite way to cook winter squash?
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