Tuesday, October 23, 2012

Butternut

I have a really nice butternut squash at home waiting to become a soup or most likely one of the ingredients of the Farro Risotto. Today, I'm inspired by everyone's beautiful pictures {all over the Internet} of pumpkin patches and what you can do with them.


I discovered this fruit {yes it is a fruit!} when I came to the US as a student a few years ago and a friend made this sweet nutty quash ravioli. Immediately, I looked for it at the market and started looking at recipes to play with this newly discovered ingredient.


Besides it's delicious flavor, this squash is a good source of fiber, Vitamin C, magnesium and potassium. It can be used in a variety of dishes from savory to sweet ones as it is quite versatile in flavor and texture.


This is one of the best times to enjoy butternut {or any squash for that matter}, because it is fresh and in season. If you buy it ans it's a little ripe, the more you let it go it becomes sweeter and the orange color gets deeper... YUM!
Have a great day!