Winter time means winter vegetables! Actually, butternut squash is a fruit, as it contains seeds. Let me rephrase, winter time means winter fruit! Sweet in flavor, butternut squash is a complex carbohydrate, containing tons of fiber, vitamins and minerals. I often recommend it to clients as a side dish, instead of typical rice or potatoes.

I was lucky enough to have a "straight from the garden" squash and it was a very rich orange. The darker and richer the color of the orange, the more beta carotene it contains. Beta carotene is an anti-oxidant, promoting healthy skin, sharp eyes and a strong heart. Intake can decrease the incidence of developing coronary heart disease, macular degeneration and certain cancers.

Butternut squash is also a good source of Vitamin C, for an additional anti-oxidant boost against free radicals. You get some potassium for additional heart health benefits and metabolism regulation. Vitamin B6 is there for promoting a strong immune system, along with proper metabolism function. High fiber tops it all off, to promote regularity and weight maintenance.

Roasted Butternut Squash

1. Preheat the oven for 400°

2. Wash and peel squash

3. Cut into halves remove seeds

4. Cube squash

5. Mix squash with olive oil and pepper. I didn't add any salt, but you can add a sprinkling

6. Place squash on baking sheet lightly coated in olive oil

7. Cook until soft and lightly browned, about 30 minutes