Wonderful Winter Squash for Harvest of the Month

by Ruth Chipps, Communications Directof for Jackson in Action

Roasted Butternut Squash

Recipe: Ruth Chipps, MS, RDN

Ingredients:

1 Tablespoon olive oil 2 1/2 - 3 pounds butternut squash, cubed (use carrot peeler to remove skin) sprinkle of salt, pepper and garlic A few sprigs of fresh thyme or minced parsley.

Method: Heat oven to 400 degrees.

Place butternut squash on a sheet pan covered with parchment paper.

Drizzle with olive oil and sprinkle lightly with salt, pepper and granulated garlic.

Roast for 20-25 minutes or until fork-tender. Stir once during the cooking process.

Sprinkle with herbs.

Serve as a side dish or toss in soups and salads.

Ruthie Chipps, MS, RDN, Host of Harvest of the Month on NBC-TV (WEAU)

Watch it on NBC-TV

Nutrition & Health Benefits

Vitamin A- Keeps skin and bones healthy, resists and fights infection, and maintains good eyesight.

Vitamin C - Helps wounds heal, is important for the immune system, and is an antioxidant, which protects our cells from damage.

Vitamin B6 - Important for immune system and brain function and helps you get energy from your food.

Preparation & Cooking Tips

Select - Choose squash that are heavy, firm, and have a full stem.

Store - Store in a cool, dark place for up to 1 month.

Prepare - Squash with thinner skin, like delicata and sweet dumpling, can be eaten without being peeled. Other winter squash, like acorn, have a hard rind that should be peeled. You can peel squash before or after cooking

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.