So in part 1, I was stuffin them, and now in part 2, I’ve cooked them!
I cooked them slowly in the oven for about 35-40 minutes.
I LOVE butternut squash; as a soup, as a stuffing, puree and even whole… well in cooked yummy cubes of course, you name it, I’m down. It has a delicate and buttery taste that I just can’t seem to get enough of! So with our recent weather change, it only seemed right that I pull out an old winter favorite!
ps: The butternut squash mash was the PERFECT companion for this chicken!
Some butternut trivia!
Rich in phytonutrients AND antioxidants
Low in fat with lots of fibre
Significant amounts of potassium (good for bone health)
Contains vitamin B6, essential for the proper functioning of both the nervous and immune systems.
So, next time you wanna have mash potatoes, try having mash butternut squash, it’s to die for! Less fattening, with MUCH MUCH MORE flavour!
*love love love*
ps: Make sure you pick an unblemished fruit that feels heavy for its size, with a matte and NOT a glossy skin. (Glossy skin means the fruit was picked too early and isn’t AS sweet!)