Butternut Squash

1 Smartpoint on Weight Watchers

Household favorite :hungry

This recipe feeds my family of 5 for roughly 3 meals, and it's the only way the kids will eat squash.

Great as a side dish, add it to other foods to hide vegetables (etc pasta sauce with brown sugar) or one of baby's first foods.

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

Delicious! Its only been a year or two since I first tried butternut squash. I am glad I did!

#GoldenApron23

Good side dish

This type of squash has a fragrant aroma but is not as dense as our local pumpkins. Enjoy this butternut squash soup with crispy buttered bread or, for a healthier option, with whole wheat bread. It's an easy and light breakfast.

very good for a side dish with dinner

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My very favorite fall time meal!

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

This recipe was shared by my friend Jennifer.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron

Seasonal soup

Just wanted some.

A local restaurant makes their squash this way. It's awesome! Thought I would try it. Came out really good.