Recently I was gifted a beautiful Butternut Squash from my friend, Shabnam’s personal garden. You can find her, and her lovely recipes, over on FlavorNSpice. I love Butternut Squash, maybe that’s why she sent me one … because I begged … and her squash was picture perfect.
Simply put, it’s awesome!
Did you know?
- Butternut squash compose of many vital poly-phenolic anti-oxidants and vitamins. As in other Cucurbitaceae members, butternut too has very low calories; 100 g provides just 45 calories. It contains no saturated fats or cholesterol; however, is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.
- It has more vitamin A than that of in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for optimum eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.
- Furthermore, butternut squash has plenty of natural poly-phenolic flavonoid compounds like α and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.
- It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
- It has similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
- Source: Nutrition and You.com
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1 cup butternut squash puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted salted pecans, chopped (I used Schermer’s)
Pour batter into prepared loaf pan (s) and sprinkle tops evenly with chopped pecans. Bake large loaf 50 to 60 minutes (mini-loaves 35 minutes) or until a toothpick inserted in the center comes out clean.
Remove pans from oven, remove loaves from pans and let cool on a cooling rack. Immediately sprinkle tops well with cinnamon-sugar if using.
Once loaves are cool, they can be wrapped in plastic wrap and placed in zip-top bags and stored in the freezer … if they last that long.
Yield: 1 large or 3 mini-loaves