We don't eat gluten in our house and I tend to steer clear of too many grains as I continue to try and get this autoimmune stuff under control. However, I NEED carbs! One of my favorite sources is winter squash, especially butternut. Its sweet, nutty taste compliments bitter greens nicely and satisfies my sugar cravings. Doesn't hurt that it's an excellent source of vitamins A and C.
When I first starting eating it regularly a few years ago I was unsure of how exactly to tackle cutting the thing. Here are my simple tips.
First, look for one that doesn't have a relatively large bulb (for lack of a better word). The bulb is the part with the annoying seeds. The other half is the easier side.
Use a sharp peeler to remove the skin. Then cut off both ends and split the squash in half. One side will be simple to chop into cubes. Use a spoon to scoop out the seeds from the other side and you're all set!
Arrange the cubes in a single layer on a parchment lined cookie sheet, drizzle with coconut oil, add salt, pepper, cinnamon (and any other favorite spices) and roast in a 425 degree oven for about 30 minutes.
Add your perfectly roasted squash to collard greens, top with some toasted walnuts and devour! I'm no chef, so I don't have exact measurements, but here's one of my go-to butternut squash recipes...
ROASTED BUTTERNUT SQUASH & COLLARDS
• 1-2 bunches collard greens, chiffonade
• 1 butternut squash, cubed
• 1/2 cup walnuts
• coconut oil
• 3 oz chicken bone broth
• cinnamon, cardamom, nutmeg, s&p
Bake squash in 425 degree oven with coconut oil and spices until golden, approx. 30 minutes.
Sautée collards in coconut oil, reduce heat, add broth, cover and simmer until soft and tender.
Toast walnuts in 350 degree oven for about 5 minutes
Combine and enjoy!