Butternut Squash

I have had two butternut squashes hanging out in my basement since about August when we got them from the CSA farm we belong to.  I had not done anything with them because I was lacking in inspiration about what to prepare.  However, every time I went downstairs recently I was reminded that I needed to make something with them soon before they started to rot!  My family likes the homemade sweet potato "fries" that I bake in the oven, so I decided to try a similar method for cooking the squash.

First, I peeled the squash and cut it in half.  Once I had scraped out all of the seeds, I sliced it quite thin and then cut the slices in half.  I placed the pieces on a cooking sheet covered with parchment paper.  Then I sprayed it with canola oil cooking spray and sprinkled a little black pepper and salt on it.  I cooked it in a hot oven (450 degrees) for about 25 minutes.  Once I had turned all of the pieces over, it went back in the oven for about 15 minutes or until they were starting to brown on the outside.  The result was wonderful and my family loved it!

As I have mentioned before, butternut squash is jam-packed with nutrients!  Not only is it a great source of beta-carotene;  it is also a good source of vitamin C, potassium, magnesium, vitamin B6, vitamin E, fiber, and folate.

One squash down, one to go...   Do you have any favorite recipes for butternut squash?

Crediting information: Each 1/4 cup of squash is creditable for 1/4 cup of the required 1/2 cup of fruit/vegetable component at any meal for 3-5 year old children.