Vegan butternut squash..




In case you wondered what I have done with the other half of that butternut squash from my previous recipe...

This is it.






I baked butternut squash for about 50min to an hour at 180c until the middle was tender and the edges were caramelised. I took out the middle of the butternut squash and mashed it.

The Filling I made from 1/2 a leek, a handful of mushrooms and chestnuts 🌰 which I chopped and fried in vegetable oil (you can also use rapeseed oil). Into this I added mashed butternut squash, Italian herbs, rosemary, thyme, salt and pepper. This filling I placed back into the butternut squash skin and served with rice. The caramelised edges give a sweet taste to this nutritious meal.


So easy and delicious!


Why butternut squash? 


Very good for you especially in the winter. 

It is rich in Nutrients and Low in Calories 

One cup (205 grams) of cooked butternut squash provides 

  • Calories: 82
  • Carbs: 22 grams
  • Protein: 2 grams
  • Fiber: 7 grams 
  • Vitamin A: 457% of the Reference Daily Intake (RDI)
  • Vitamin C: 52% of the RDI
  • Vitamin E: 13% of the RDI
  • Thiamine (B1): 10% of the RDI
  • Niacin (B3): 10% of the RDI
  • Pyridoxine (B6): 13% of the RDI
  • Folate (B9): 10% of the RDI
  • Magnesium: 15% of the RDI
  • Potassium: 17% of the RDI
  • Manganese: 18% of the RDI

As you can see, butternut squash is low in calories but loaded with important nutrients.

Aside from the vitamins and minerals listed above, it’s also a good source of calcium, iron, phosphorus, and copper.

You can not go wrong having it once in a while!


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