Roasted Butternut Squash With Sherry-Vinegar Vinaigrette

Although it’s not officially winter yet, delicious butternut squash can easily be found in Virginia farmer’s markets and your local markets. Butternut squash and other varieties of winter squash, unlike its summer equivalent, can still provide your body with wonderful nutrition benefits, even at this temperature.

Winter squash emerged from our food ranking system as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash emerged as a good source of folate, omega-3 fatty acids, vitamin B1, copper,vitamin B6, niacin-vitamin B3 and pantothenic acid.

In terms of flavor, Butternut squash is sweet, rich, and deep in orange flesh that’s suprisingly easy peel, given a good blade and a firm grip. It can make a soothing bowl of soup, but in this case, roasting it with a Sherry-Vinegar Vinaigrette is going to be our preferred method. Click for the recipe.

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