Michelle Peters: Nothing says fall like butternut squash (recipe)

Fall means butternut squash!

Butternut squash is a nutritional powerhouse full of vitamins, minerals, and antioxidants. It is low in calories and high in fiber. It is loved for its versatility and sweet, nutty flavor. Known in Australia and New Zealand as butternut pumpkin, it can last 3-6 months if kept at 50 degrees.

Even though most think it is a vegetable, technically it is a fruit! Butternut squash can be used for savory or sweet recipes. It is commonly roasted (my favorite way) or baked. Loaded with nutrients, in one cup there are 2 grams of protein, 7 gr of fiber, vitamins A, C, E, B1, B3, B6, B9 and only 22 gr carbs and 82 calories. It is also a good source of calcium, iron, phosphorus and copper.

Adding butternut squash to your diet helps with overall health. Substitute butternut squash for homemade fries, add it into stews, puréed makes a great soup, base for a sauce, add small roasted squares to a fall salad, sauteed, casseroles, breads, muffins, and of course pies.

Fall Salad

Roast small dice 1 cup butternut squash, lightly coat with olive oil, kosher salt, fresh ground pepper, and Herb de province.

Roast at 375 degrees for 30 minutes or until golden brown. Rest at room temperature.

3 cups mixed lettuce greens

4 tablespoons toasted pecans

4 tablespoons toasted pumpkin seeds

1 avocado medium diced

Dressing:

Whisk together: 2 teaspoons course ground mustard, 1 tablespoon apple cider vinegar, 2 teaspoons local honey, ½ teaspoon onion powder, ½ teaspoon garlic powder and 3 tablespoons avocado oil.

Mix all salad ingredients in a bowl, then sprinkle dressing and toss. Enjoy!

Michelle Peters is co-executive chef at the Historical Preservation Society Thunderbird Tahoe.