Although a bit high in carbs, butternut squash is considered by some a superfood because it’s loaded with vitamins and antioxidants.
Studies have linked butternut squash with the slowing of cognitive decline as well as reducing risk of heart disease by lowering blood pressure and reducing inflammation.
Research has also shown antioxidant and anti-inflammatory activity of carotenoids found in butternut squash may help against cardiovascular risk factors such as markers of inflammation, high cholesterol, high blood pressure and obesity.
It’s now proven that increasing potassium intake can reduce the risk of cardiovascular diseases by lowering blood pressure. A cup of butternut squash provides a whopping 582 mg of potassium – yes, even more than you would find in a banana.
So without further ado, check out this easy, healthful and delicious recipe for roasted butternut squash you may want to try:
Butternut squash recipes tend to exaggerate its inherent sweetness with more of the same such as maple syrup or cinnamon. This butternut squash recipe does not. It brings out a much different flavor by using salty ricotta salata cheese.
Roasted Butternut Squash With Ricotta Salata
SERVINGS: 6
1 med butternut squash, peeled, seeded and cut into 1-inch cubes (Check out these shortcuts to make cutting butternut squash easier.)
2 Tbsp olive oil
2 tsp smoked paprika
½ tsp salt
Freshly ground black pepper
½ c crumbled ricotta salata cheese
1. PREHEAT the oven to 425˚F. Place the squash on a baking sheet. Toss with the olive oil, paprika, salt and pepper to coat.
2. ROAST the squash for 25 to 30 minutes, tossing halfway through, until softened and caramelized.
3. TOSS the roasted squash with the ricotta salata. Serve warm.
NUTRITION (per serving) 161 cals, 4 g pro, 19 g carb, 5 g fiber, 0 g sugar, 9 g fat, 3 g sat fat, 521 mg sodium
(Source: Prevention)
