May 26, 2014 | Posted by Christine Sanchez
Butternut squash: fear it not! I know it can be intimidating to some, with its awkward shape and slippery, thin skin. However, butternut squash should not be discounted; it is delicious, versatile and packed with fiber and vitamins like vitamin C, magnesium and potassium.
Typically you may think Fall when it comes to butternut squash, however such a tasty vegetable should be able to be eaten any time of year, if you ask me. At my house it makes an appearance quite regularly in a salad; I happily embrace any opportunity to bring another vegetable my son eats to the table. These days it's usually roasted and tossed with arugula and kale, sometimes adding celery, blackberries and a quick yogurt dressing.
Watch this video for tips on how to easily and quickly prep a butternut squash, and then watch this one to learn how to roast it. And when you're done, go ahead and make this recipe for Wild Mushroom and Butternut Squash Crepes, a favorite dish from our restaurant Bar Americain.
*May is Vegetables Month on BobbyFlay.com; tune in all month for vegetable-related recipes, tips and more.