This version of butternut squash is really easy to prepare and full of flavor. I was excited to make this recipe because I put my juicer to use. I love when I find ways to use my juicer other than for juicing, since it was so darn expensive! I used the juicer in this recipe to juice an apple for the base of the squash. If you do not have a juicer, store-bought organic apple juice will work just as well.
Butternut squash is rich in dietary fiber, vitamin C, vitamin A and beta-carotene. It is also a good source of important minerals as well, especially magnesium, manganese, iron, copper, potassium, calcium, phosphorus and zinc. We use butternut squash in dishes we used to use potatoes in because it is far higher in antioxidant content and most vitamins and minerals that potatoes. It also has more fiber and less calories. The nutrition in butternut squash makes it a far more healthy food than potatoes in just about every measurement. Whether roasted, steamed or mashed, it makes a great tasting replacement.
Look for rock-hard specimens that feel heavy for their size with dull rinds (the glossy ones might appeal to your aesthetic, but it means the squash is either very young or has been waxed to extend its shelf life). If the shell isn’t super hard or the skin scrapes off easily with your fingernail, the squash is either before or after its prime. If the stems are attached, dry and corky ones indicate full maturity and a good choice. Look for smooth, unblemished skin. Your butternut squash will keep for a considerable time in a dry, dark place – ranging from 1-4 months. Don’t store your squash whole in the fridge or the freezer – but cut it into small pieces first. Otherwise it will turn to highly unsavory mush. (Source)
Here are instructions on how to peel and cut a butternut squash. If you don’t have a lot of time to prep this dish, many stores sell pre-cut butternut squash, which will save you time. The pre-cut squash will likely not be organic, however butternut squash is not among the most pesticide-laden foods according to the Environmental Working Group. Thus, it would not be the end of the world if you purchased conventional butternut squash :).
Slow Cooker Butternut Squash
- 1 butternut squash
- 1/3 cup apple juice (fresh squeezed is preferable)
- 1/4 cup ghee or organic butter
- 1/2 tsp cinnamon
- Himalayan pink salt (any salt will work)
1. Pour apple juice in slow cooker. If you have a juicer, the juice of one large apple is sufficient.
2. Place butternut squash cubes in slow cooker.
3. Melt ghee/butter. Stir in cinnamon.
4. Pour over butternut squash.
5. Cook on low for 6 hours.
6. Sprinkle generously with salt.
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