Fourth and fifth graders at Smothers Elementary School had the opportunity to taste test three new butternut squash recipes during their lunch period on January 20th. The tasting was part of our monthly Fresh Feature Fridays program, which introduces healthy food options and empowers the students to help shape future menu options at our 19 schools.
This month’s Fresh Feature Friday highlighted squash sourced from Public House Produce in Luray, VA in 3 fun recipes: Mashed Butternut Squash, Herb Roasted Butternut Squash, and Parmesan Roasted Butternut Squash.
Students sampled all three of these butternut squash recipes before voting on their favorite dish. In the end, the mashed butternut squash won the day, and it will be added to our monthly school foods menu in March. You can make this nutritious treat at home with our full recipe below.
Mashed Butternut Squash (8 servings)
Ingredients
1 large butternut squash (about 3 lbs)
2 Tbsp olive oil or canola oil
3 Tbsp brown sugar
2 tsp cinnamon
2 tsp ground ginger
½ tsp salt
Recipe
- Preheat oven to 350°F.
- Peel butternut squash. Cut in half lengthwise and remove seeds. Then cut into 2-3 inch chunks.
- Cut squash into 2-3 inch chunks.
- Coat squash with oil and salt and place in a baking dish.
- Roast in the oven for approximately 25 minutes.
- Remove from oven, add 1 cup water and cover with aluminum foil. Roast for another 20 minutes or until easily mashed with a fork or spoon.
- Transfer squash and liquid from baking dish into a large bowl or food processor.
- Add brown sugar, cinnamon, and ginger. Mash or puree in a food processor to desired consistency. Adjust cinnamon, salt, and sugar to taste.
