Once my mom asked what she could help with in the kitchen. I said “Please peel and cut the squash”. By the time she was chopping it I have heard many complaints and the last one was “That is exactly why squash is so cheap!”. And that is exactly why I have barely any squash recipes on iFOODreal – I was simply never offered it. But I’m a big girl now who can decide what she eats. Ha! And I’m buying squash of all shapes and colours because it is full of vitamins A and C, fiber, potassium, folate etc. And because it is delicious!
I seriously cannot stop eating this firm, sweet with a hint of garlic, loaded with toasted nuts and local creamy goat cheese drops honey butternut squash. It is 5PM and my 3rd serving of this dish as I am working today. I tested this recipe on Friday and served with garlic herb venison steaks.
2 things were different though. I used frozen, organic, cubed butternut squash from Costco which is good for soups but not for a quick panfried squash dish like this one. It becomes mushy and doesn’t have its plumpness as fresh squash. So you will have to peel and cut squash yourself. I bet my mom will never make this recipe.:)
I finally found local organic goat cheese. It costs $10 but I made 5 meals with it already. A lot goes a long way.
On Friday, I made this honey butternut squash using only pecans. This time I figured out I am out of pecans as I was warming the skillet. Well, Ukrainian in me packed the cup full of all nuts I had on hand: almonds, pecans and pine nuts. And it worked amazing. In my opinion, any toasted nuts taste amazing. So, use what you have.
You like my spatula?
So, butternut squash has really grown on me. Do you have any favourite butternut squash recipes? I need ideas.:) I have been buying that frozen squash at Costco almost every time and making my slow cooker butternut squash soup. Kids love it and is the only form of butternut squash they will eat.
- 3 lbs butternut squash, peeled & cubed
- 1 cup any nuts (pecans, pine nuts, almonds, walnuts)
- 2 tbsp coconut or avocado oil
- 1/2 tsp himalayan pink salt
- Ground black pepper, to taste
- 2 tbsp raw honey
- 1 large garlic clove, crushed
- 2 oz goat cheese
- Preheat large non-stick skillet on low heat and add nuts. Toast until golden brown and fragrant, stirring frequently to avoid burning. Transfer to a small bowl.
- Return skillet to low-medium heat and swirl oil to coat. Add squash and sprinkle with salt and pepper; stir. Cover and cook for about 15-17 minutes or until medium firm, stirring occasionally.
- Add honey, garlic and nuts; gently stir and cook for a few more minutes. Place drops of goat cheese on top and serve hot.
Servings Per Recipe: 5
Amount Per Serving = 1 cup:
Total Fat: 23.8 g
Cholesterol: 5.2 mg
Sodium: 285.2 mg
Total Carbs: 35.2 g
Dietary Fiber: 9.1 g
Protein: 6.2 g
WW Points+: 10