![]() Nutrition information per serving: 180 calories, 2 g fat, <1 g saturated fat, 35 g carbs, 3 g fiber, 6 g sugars (0 g added), 8 g protein, 170 mg sodium. Stir over medium heat until thickened, about 5 minutes. Stirring constantly, add polenta in a slow, steady stream to avoid lumps. ![]() In a medium pot over medium-high heat, bring milk, broth, and kosher salt to a simmer. Let cool, scoop flesh into a bowl, and mash lightly.Ĥ. Transfer to a baking sheet, cut-side down. Brush squash halves with oil and season with pepper. Use a spoon to scoop out the seeds and discard them (or rinse and save to roast later).ģ. Slice ends from squash and halve lengthwise. Or you can serve it with garlic and olive oil, or tossed with sautéed kale and chickpeas.ġ small butternut squash (about 1½ pounds)Ģ. You can top the spaghetti squash with marinara sauce and serve in the bowl that remains after you scoop the flesh out of the halved squash. Soften the spaghetti squash in the microwave, then slice in half and bake for about 40 minutes before using the tines of a fork to scrape out the flesh into strands. Spaghetti squash “noodles” can be turned into a main course replacing pasta. It adds a creamy texture and numerous nutrients, but children are unlikely to notice or taste it. ![]() You can also blend some into mac and cheese. Consider blending it with apples, a nut butter, a plant milk, and cinnamon. You can mix the puréed squash into sauces, soups, and even smoothies. Cut the squash into cubes and steam it, then purée the flesh in a blender, a food processor, or an immersion blender. Puréed butternut squash is very versatile. The recipes below offer a savory and a sweet take on winter squash. For a savory take, try cumin, garlic powder, and a pinch of cayenne or rosemary and thyme. But in commercial facilities, many fruits and vegetables are processed in one place, creating opportunities for cross contamination.Īcorn and butternut squash and pumpkin are delicious paired with sweeter spices-such as cinnamon, clove, nutmeg, and allspice-and roasted in the oven. In your own home, with your one squash, the risk is pretty low. If harmful bacteria are present, they can be transferred from the surface of the fruit or vegetable into the flesh. Processing fresh produce into pieces increases the risk of bacterial growth and contamination, according to the Food and Drug Administration. But it’s more expensive, and there have been recalls of precut produce, including butternut squash, for possible contamination with bacteria that can cause foodborne illness. ![]() “That’s enough to fully cook it, so after I slice it I just roast it in the oven for a few more minutes to crisp it up.”īuying peeled precut squash in the supermarket can save you time. “I sometimes microwave a whole butternut squash for 20 minutes,” Hunnes says. Once it has cooled enough to handle, you can slice and finish cooking it. Pierce the skin eight to 10 times, then place it in a baking dish and cook in the microwave on high for about 5 minutes. The neck end is seedless and can be cut into the desired shape without first cutting from top to bottom.Īnother approach is to microwave the squash for a few minutes to soften the tough skin, then slice it. Use a spoon to scoop out the seeds, then cut the squash into slices or cubes. Stand the bulb portion on its bottom and slice down the middle from top to bottom.
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