Butternut squash is sweet and super tender. Also called winter squash, the butternut variety contains more carbohydrates than summer (yellow) squash, which is why they're counted as a carb on your Metabolic menu. Butternut squash contain vitamins A and C plus potassium.
We've tossed these delicious cubes in grassfed butter and sprinkled them with garlic, salt and pepper, creating little bites that are perfectly caramelized on the outside and creamy inside.
You can buy whole butternut squash and remove the skin using a potato peeler, or you can find them peeled and diced in the produce section. Look for bags like this:
PS - If you've got picky eaters at home or you're trying to add new vegetables to your kids repetoire, this recipe is the perfect place to start.
1 cup butternut squash, cubed
2 TBSP grassfed butter, melted
1/4 tsp garlic powder
1/4 tsp black pepper
1 pinch sea salt
Preheat oven to 400. Toss squash in melted butter and seasonings. Line baking pan with aluminum foil. Arrange coated squash in a single layer on lined pan. Bake at 400 for 15 minutes, remove and flip. Cook an additional 15 minutes until tender and slightly browned.
Each Serving Replaces: 1 Carbohydrate, 1 Healthy Fat