This is Butternut Squash #3 in my kitchen this fall. My skin is turning more orange by the minute. Stinking beta carotene.
That’s actually not what I wanted to tell you.
No, what I wanted to tell you is that when butternut squash is peeled, cubed and roasted in coconut oil, it reminds me a heck of a lot of a roasted sweet potato.
But that’s not the good part.
Compared to a sweet potato, butternut squash has nearly 100 fewer calories, half as many carbs and 9 fewer grams of sugar per 1 cup serving.
Check it out:
Butternut Squash Nutrition Facts
Sweet Potato Nutrition Facts
(stats came from Calorie Count)
OK, who really cares. 100 calories. Big whoop.
Well, I care right now! I mean, 100 fewer calories per serving is 100 FEWER CALORIES PER SERVING! Little changes like this can really add up and make a difference over time.
Peeled and cubed in about 15 minutes,
I put about half away for another day/meal/soup/sunless tanning opportunity.
(Must remember this is not cantaloupe when I see it in the fridge tomorrow morning. NOT cantaloupe!)
Tossed in coconut oil, salt and a little cinnamon,
Into the oven at 375 for about 45 minutes,
And ready just in time for lunch.
This lunch clocked in at 335 calories, compared to 485 if I’d have eaten a cup and a half of roasted sweet potato instead. Tell me that’s not something to talk about. TELL ME!
Maybe you have better things to talk about. That’s OK if you do.
Whether you’re counting calories or not, this is a fantastic way to eat butternut squash. That’s the other thing I had to tell you about butternut squash.
This was perfect little side dish with soup for lunch today, these sort of reminded me of tater tots. The coconut oil gave them a crispy texture on the outside.
Except they’re not tater tots.
Not Sweet Potato either. Or cantaloupe.
Butternut squash. 100 fewer calories. Don’t forget it.