LISALISA28
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Butternut Squash

Tuesday, February 04, 2020

Since I haven't had butternut squash until today, I was unsure of how tender it needed to get. It reminded me of a sweet potato so I just went with that. I put it in the toaster oven for about 15 minutes with a little olive oil, salt and pepper. Then when it was done I put a little butter and splenda brown sugar on it. The first bite did not convince me that this was going to be my new favorite vegetable. But by the time I finished it, I was wishing I had made more (I only made a few pieces to check it out).

One problem I had was that it looked like REALLY RIPE canteloupe and it made me want to pop a raw piece in my mouth.And since I've had no experience making it, some of the pieces were firm and some were mushy. I wasn't sure if it was ok to use the mushy ones. Part of this is because it was supposed to be used by Feb 2 and today is the 4th. When I go to get eggs today I am going to buy some more butternut chunks (and maybe a canteloupe).

So far on this journey, I have tried spaghetti squash, butternut squash and a smoothie made with raspberries and ginger root. I feel brave, proud, and a little healthier each day.

Have a great day!

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  • KITTYHAWK1949
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    230 days ago
  • BEALEXAN
    I really LOVE butternut squash. It is very versatile. Like many vegetables, it can be cooked many ways. Keep experimenting until you find the one you like. I eat it mushed like mashed yams and my favorite is to use the spiraling attachment on my kitchen aid, cook it "al dente" and I substitute it in recipes that call for pasta. No.. it is definitely NOT the same, but it does have lower carbs and the coiled loops hold the different sauces and it is fun on the plate. My favorite sauce is to serve it with shrimp with garlic scampi sauce.(look for a leaner recipe). Keep enjoying it and experimenting!

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    230 days ago
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