Ever have squash? Not sure if you like it? Me neither until I had all these slightly the same but different squash recipes. Squash, the types I am using now, is seasonal for right now, very healthy, and chock full of nutrients. These are great side dishes to pair with chicken, pork, or steak. I stole part of the ideas from dinosaur barbecues amazing take on squash but eliminated the dairy and gluten. Also my use of raw honey is delicious and purely also for the nutritional value of the raw(unprocessed, unrefined, unheated) honey. Its perfect. It gives you energy, and is an alkaline food. You want, for a healthy body, foods that produce alkalinity. Being alkaline fights off just about any disease nature or man(the man...lol) can throw at you. Raw honey is the healthiest choice amongst the various forms of honey as it has the most nutritional value and contains amylase, an enzyme concentrated in flower pollen which helps predigest starchy foods like breads. It's also a wonderful main dish too. Here is the nutritional profile:
The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese. ( from: SELF magazine nutrition data)
Roasted acorn squash:
You will need: 1 acorn squash (halved and cut into moon shaped quarters)
I Tablespoon raw honey
1/2 Teaspoon of fresh grated ginger
1 Tablespoon of real, unprocessed maple syrup
Salt/pepper
1 Tablespoon olive oil
After the squash is cut, leave the skin on, toss all quarters with tablespoon of olive oil and salt and pepper to season. Arrange skin side down if possible in a glass or metal brownie pan and roast for forty five minutes on 350 degrees. I usually turn them upside for the last fifteen minutes or so because I like them to be a little bit golden brown. While that is roasting combine remaining honey, maple syrup, and grated ginger in a small saucepan and heat on low to med until melted and combined. Serve squash immediately out of oven and spoon honey mixture over slices of squash. It is filling and delicious.
Maple mashed butternut squash:
You will need:
Pre cut or 1 LB of butternut squash, Make sure if you buy one you remove the skin
1-2 Tablespoons of butter(earth balance)
Teaspoon of fresh grated ginger
1-2 Tablespoons of pure maple syrup
1 Tablespoon olive oil
Salt/pepper
If not buying pre cut squash, remove skin and seeds and cut into one inch pieces. Toss cut squash in a large bowl, add salt, pepper, and olive oil. Toss to coat. Spread on baking sheet and bake for forty to fifty minutes at 350 degrees. Remove from oven and mash with a potato masher. Add the remaining ingredients (and extra pepper, trust me!) and either beat together to mix or use a mixer. I use my kitchen aid. Serve just as you would mashed potatoes. Someone will want seconds!!!
These are also easy to make great sides to bring for potluck or thanksgiving and Christmas.
