Butternut Squash Nutrition BenefitDid you know butternut squash is actually a fruit? Although botanically it is a fruit, but it is cooked as a vegetable. We love butternut squash not only because of its sweet and amazing flavors but also because of it’s nutritional value.
What are the health benefits of butternut squash?
- Butternut squash is a power food. One serving alone has your entire day dosage of Vitamin A. It is recommend that Vitamin A be absorbed through food rather than supplements. Consuming too much Vitamin A through supplements can be toxic. While if you consume to much through your diet, the body will only absorb and use what it needs.
- One serving has half our daily recommended intake of vitamin C.
- It is high in antioxidants, it contains three different carotenoids. Including Beta-carotene which are known to have anti-inflammatory, cancer-protective effects.
- Reduce inflammation. By eating foods rich in Vitamin A, you can keep your immune system balanced and help reduce inflammation.
- Boost immune system due to the Vitamin C content. It can help and prevent common colds as well as boost your immune system.
One of our favorite recipe is this stuffed butternut squash. You can actually stuff it with any protein, or even create a vegan dish. If you do not like the traditional turkey for Thanksgiving this would work wonderful as an alternative.
SCALLOPS AND LOBSTER SPANISH GALLEON TORTELLONI IN A BUTTERNUT SQUASH
Stuffed Buttternut Squash recipe. Delicious and nutritious. Perfect for the Fall Season.
- 1 each butternut squash
- 2 tbsp pink Himalayan salt
- 2 tbsp coconut oil
- 2 tbsp fresh ground black pepper
- 1 tbsp lemon grass stir in paste
- 1 tbsp garlic stir in paste
- 1/2 cup part skim milk ricotta cheese
- 1/3 cup almond milk
- 1 bag Florida Fine Foods Tortelloni
- 1/8 cup Italian parsley
- 1 each lobster cut lengthwise
- 6 each large scallop
- 1 each turnip
- 1 tbsp grated Parmesan cheese
Prepare the base.
Preheat your oven to 350 degrees
Slice 1 butternut squash in half, then slice a thin piece of the outside so it forms a solid base and doesn't rock.
Brush it with coconut oil, pink Himalayan salt, and fresh ground pepper
Bake facing up for 1.5 hr until golden brown.
Once baked let cook and then remove 80% of the filling (set aside) leaving a wall around the squash to keep it sturdy enough to grab. Set it aside for the sauce.
Prepare the Sauce
In a high speed Blender combine all of the below ingredients until well blended. Add to a saucepan and let it simmer on low heat.
1/2 cup of butternut squash Filling
1 tb of lemon grass stir in paste
1 tb of garlic stir in paste
half a cup of ricotta cheese
a pinch of Himalayan pink salt
1/2 cup of part skim milk ricotta cheese
1/3 cup Almond Milk
Cook the Pasta.
Boil pasta for 7 minutes , or 5 minutes for al dente in 3 quarts of boiling water. Once boiled drain and add the tortelloni to your sauce. Stir in your Italian parsley.
Cook the Seafood.
Brush the scallops and lobster with coconut oil, season with salt and pepper.
Take the turnip and cut them into slices, they will be used as the serving tray for your scallops.
Preheat large saucepan to high let it get hot, the point is to sear the seafood.
Add oil to the hot pan, wait 20 seconds then add the scallops, lobster facing down and turnip slices.
Cook the scallops on each side for 2.3. minutes
Cook the lobster for 5 minutes on each side
Cook the turnip until the start to brown fast
Plate your food.
Add the tortelloni to the hollowed out butternut squash, then 3 turnip slices, top it with 3 scallops each, add the lobster facing upward, top it with fresh Italian parsley and grated Parmesan cheese.