Butternut Squash for Happiness in the New Year

Austin putting butternut squash in oven to roast.

Most of us are still suffering from food fatigue. Now that the holiday cookies, eggnog and candy canes are out of the way, it’s time to move on to the New Year and healthier fare. Consider jump starting 2019 with this versatile, tasty and nutritious vegetable: butternut squash.

Cube ’em, Oil ’em, Roast ’em

If you’re a true culinary gladiator, buy your squash whole and chop it yourself being careful to preserve your digits while dealing with its tough exterior.

You can buy butternut squash in the produce section already cubed, but the pieces are often a bit smaller than I prefer and inconsistent in size. Frozen ones are uniformly cut and cook more evenly. I’ve used both.

For simple roasting, put the chunks in a bowl and anoint them with oil and a sprinkle of salt and pepper. Spread evenly on a parchment lined baking sheet and place squash in a 400 degree oven for 15 minutes. Turn cubes with spatula and leave for another 15-20 minutes or till crispy and caramelized on the exterior and creamy on the inside. That’s it! (Note: if using frozen chunks, place squash on a pre-heated baking sheet and up the oven to 450 degrees for about 20 minutes.)

These little golden nuggets are great in a salad, as a side dish with most any meat or fish, and even a filing for tacos and wraps. It’s hard to resist just popping them in your mouth like M&Ms. Make extra.