When I’m watching my sugar levels, I stick to fruits and vegetables as my sweet source. It’s much easier to have small bites you can use that not only curb your sweet tooth but also provide you with excellent nutrients and antioxidants! This simple recipes does just that with a fantastic flavor. As you cut the squash, check out the amazing aroma of this beautiful fruit (yep, but I like to call it a veggie, too).
For a 1-2 lb squash, use:
1 to 2 Tablespoons of olive or avocado oil (During reboot, skip oil or use vegetable broth)
1 teaspoon of smoked paprika (I use Penzey’s for high quality and flavor)
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon of black pepper
- Remove the stem and peel your butternut squash until the color is vivid orange (beneath the peel and the white layer).
- Cut it (carefully) in half lengthwise and scoop out the seeds.
- If you like a crunchy snack, save the seeds and see note at bottom of recipe.
- Cut the peeled squash into bite sized cubes.
- Toss with minimal olive oil (just enough to coat) and spices.
- Bake on 375˚ until they reach the desired texture. I don’t care for soft squash so I remove it from the oven when it’s firm but cooked, about 20 minutes.
For variety (another time or by splitting the cubes into two baking dishes), add a splash of balsamic vinegar and toss before baking.
For seeds, rinse and dry them, toss with a small amount of oil (just enough to help seasoning stick) and add your favorite flavors. I like roasted garlic powder, salt and pepper. Bake seeds until crunchy, approximately 20 minutes on 350˚. Watch them carefully, they’re small and can burn easily.