With Thanksgiving just a few days away, many people have made their grocery list for the big day of feasting. Dieticians are saying you may want to add one more item to your Thanksgiving shopping list that makes for a healthy side dish: squash.
Winter squash all tend to have a yellow or orange color indicating that they are high in beta carotene which we need for good eyesight and healthy skin.
Dieticians say squash is a great food for anyone that is trying to eat healthier. A half cup of winter squash only has 40 to 50 calories along with three grams of fat and three grams of fiber.
So it will keep you full and is low in calories.
â??I used butternut squash here in this recipe. It has a consistency similar to sweet potatoes, tastes very similar. You just throw together some cubed butternut squash, peppers, onions, whatever seasonings you'd like, a little oil, a little vinegar, bake it up and you've got a great colorful side to add to any meal,â?? said Heather Ware, South Ottumwa Hy-Vee Dietician.
Roasted Butternut Squash with Onion and Red Pepper
All you need:
2 medium butternut squash, peeled, seeded and cut into 1-1/2-inch cubes, about 6 cups
1 red bell pepper, seeded and chopped
1 red onion, cut into 8 wedges
2 tbsp Grand Selections olive oil
1 tbsp Grand Selections balsamic vinegar
1 tsp dried herbs de Provence
½ tsp Hy-Vee salt
½ tsp Hy-Vee black pepper
All you do:
1. Preheat over to 425 degrees
2. Place squash, red bell pepper and onion in a roasting pan sprayed with non-stick cooking spray
3. In a small bowl, combine oil, vinegar, herbes de Provence, salt and pepper. Pour over squash mixture; toss to coat
4. Bake for 45 minutes or until tender and lightly browned, stirring occasionally.