“Eat your veggies.” What mom hasn’t uttered that phrase, at least once, to their children? The best way to prepare for battle is to arm yourself with great tasting recipes. Forget about making purees to add to brownies or sneak into mac n’ cheese. The best way to raise a good eater is to let them know what you’re really serving up. This way if they love it, they’ll know what to ask for, and eventually seek out as they get older.
Butternut squash is one of the vegetables I consider an easy sell. It has a sweet, mild taste, and is easy to prepare. Try cubing and roasting it with a drizzle of olive oil, salt and pepper. Then you’ve got an instant add-in for pastas, or it can be smashed with a fork as an alternative to mashed potatoes. Another favorite is also a great tasting treat: muffins. Next time skip the blueberries and toss some roasted butternut squash into a batch for a savory twist on a breakfast favorite.
Butternut Squash Muffins
To prepare the squash:
2 cups (7.25 ounces) 1/2-inch cubed butternut squash
Extra virgin olive oil
Sea salt and freshly ground pepper, to taste
For the muffins:
1 3/4 cups (8.5 ounces) flour
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 tablespoon (15 grams) sugar
6 tablespoons (3 ounces) butter, cut into 12 pieces
1 cup (225ml) buttermilk