Today I learned Butternut Squash is technically a fruit because it has seeds. Butternut squash is low in fat, rich in phytonutrients, antioxidants, high in potassium, vitamin B6 and folate. While we usually roast it at home, I decided to add it to our beef soup recipe and the results were fantastic.
To pick a good butternut squash, look for a hard, light-tan, unblemished one that feels heavy for its size. If the outside rind looks too shiny, then it probably was picked too early and won’t be as sweet as a full grown squash. To store and keep fresh, store whole in a cool, dry place, outside of the refrigerator. Butternut squash will keep for 3 months.
To make the recaito, you need a blender or a food processor. Add four garlic cloves, a couple of culantro leaves, a cup of cilantro, one chopped green bell pepper and half of a medium sized onion. There are many ways to make it, if you can’t find culantro, you may double the cilantro. Pulse in the blender or food processor until pureed. Season with salt and keep refrigerated. Enjoy!
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