When the cold autumn days come the thing which most of us would like to do is to stay under nice, worm blanket do for all day long. To add the pleasure to it: with delicious food cooked just for us.
As the cold season started we might thing that we have a limited variety of choices in vegetables to use for cooking. But is that right?
To name just a few which jump into my head: apples, cranberry, cauliflowers, brussels sprouts, sweet corns, pears, plums, sweet potatoes, and one of my favourite this season: butternut squash.
The squash has long been an established part of the diet in each of the five continents. Its exact origin is not clear but it is thought that it was eaten in the Americas over 5,000 years ago. It is known to have been cultivated by the Incas in the fifteenth century and remains a very important source of food throughout much of central and South America.
It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Reach in vitamins, nutritious, low in saturated fat and sodium butternut squash could be well balanced food source.
Treat yourself this autumn and cook the butternut squash risotto: for vegetarian as the main dish, for meat-lover (as myself) with the nice piece of grilled chicken.
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