Sweet Butternut Squash
To me, nothing screams fall like the aroma of sweet butternut squash roasting in the oven. It’s something I look forward to every year. As soon as October hits, I’m at the market looking for the two biggest butternut squashes I can find. And thanks to my freezer, I can enjoy this healthy vegetable when I get the craving for a taste of fall anytime of year. Be sure to save the seeds because they’re just as tasty roasted up like pumpkin ones!
This whipped butternut squash is so rich and creamy that I could just eat it out of the bowl. I’d have to add some salt and pepper though. The recipe below is how I use butternut squash to add flavor and healthy veggies to other dishes like sage pesto chicken and butternut squash lasagna, butternut squash ravioli, squash risotto with gorgonzola, squash polenta and butternut squash soup. I usually buy a 3 pound squash so I would just triple this recipe. My girls also like it mixed in with their pasta. It’s an easy idea for sneaking in healthy veggies on your kids’ plates!
Suggested Wine Pairings
Sweet Butternut Squash calls for a wine with fruit forward characteristic. The savory flavors in the lasagna call for a versatile wine like a Pinot Noir, Nebbiolo or Valpolicella. The subtle earthiness and spice emphasize the sausage and sage, while the wine’s fruit forward characteristics will compliment the butternut squash and apple. Choose a wine with a rich body to stand up to the blend of cheeses.