Butternut Squash

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E, Thiamine, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
Butternut squash is a nutrient dense vegetable, just like sweet potatoes and pumkin. It is a great source of vitamin E, thiamine, niacin, vitamin B6, calcium, magnesium, vitamin A & C, potassium and maganese. It is low in sodium, saturated fat, and cholesterol and a great food to eat when in season! Butternut squash is not only used for the famous fall soup, it can be also used in salads, risottos, as a puree or just as a vegetable side dish.

One simple vegetable side dish I came across on www.marthastewart.com was 'butternut squash fries'. If you have ever had sweet potatoe fries, you will love these! Try this recipe:

Butternut Squash Fries
Ingredients
Serves 4
1 medium butternut squash
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Directions
Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.