It’s fall, which means winter squashes are in full bloom! Butternut squash and buttercup squash are two of my favorites. Not only because they taste delicious with some butter and cinnamon, but also because they provide our bodies with some great nutrients.
1 cup of butternut squash provides:
214% of the daily value for vitamin A
32.8% of the daily value for vitamin C
22.9% of the daily requirement for fiber
*It also provides 6-20% of the following nutrients: vitamin B6, Potassium, vitamin K, Folate, Tryptophan, Copper, Vitamin B2, Omega-3 Fats, and Magnesium!
*To put these numbers in perspective, on food labels, a food is considered a significant source of a nutrient if it has 5% or more.
Who knew butternut squash had so many great benefits?
- Curried Chicken:
- 2lb ground chicken
- 1T curry powder
- 1/2 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp cayenne (optional)
- 1T onion powder
- 1/2 T garlic powder
- 1 tsp coriander
- 1 cup full fat canned coconut milk
- Cinnamon Butternut Squash:
- 1 large butternut squash
- 2T organic butter
- 1 T Cinnamon
- 1 tsp Pumpkin Pie Spice
- Preheat oven to 400 degrees. Cut stem off of butternut squash first then cut the squash in half.
- Line a baking sheet with foil and place squash cut side down. Bake for 45 min to an hour. Once you can stick a fork easily through the squash it is done.
- While your squash is baking, brown your ground chicken in a large pot. Once chicken is almost all of the way cooked through add in all of your spices.
- Once chicken is no longer pink and completely cooked add in your coconut milk and mix well. Change heat to low.
- When you can pierce your squash easily with a fork take out of the oven and let cool.
- Peel skin off of the squash then place in a large bowl and mash. Add in your butter and spices and mix until smooth.
- Take 1 cup of butternut squash then add 1/6 of the curried chicken recipe on top and enjoy!