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Butternut Squash with Cinnamon and Orange

Butternut Squash with Cinnamon and Orange

by simeon.mcgri

Ingredients

Serves

people
2
lbbutternut squash
6
oz(1 large) orange
3
tbspmaple syrup
1
tspcinnamon
1 1/2
tbspgrapeseed oil

Nutritional information

Calculated based on standard values with available measurements and may therefore not be accurate

  • Energy1427 kcal
  • Protein19 g
  • Total Lipid (Fat)22 g
  • Saturated Fatty Acids2 g
  • Monounsaturated Fatty Acids5 g
  • Polyunsaturated Fatty Acids16 g
  • Carbohydrate300 g
  • Sugars210 g
  • Fiber22 g
  • Calcium471 mg
  • Iron9 mg
  • Sodium656 mg
  • Vitamin C192 mg

Instructions

Step 1

Set your oven to 350°F (180°C) and let it warm up.

Step 2

Take two generous zest strips from the orange, finely chop them, and keep aside.

Step 3

Squeeze out the juice from the orange and reserve.

Step 4

Slice the squash down its length, getting rid of the seeds and fibrous bits. Gently brush the inner part with grapeseed oil, seasoning as you prefer. Arrange them on an oiled baking tray with the skin facing upwards, and let them bake for about 35-40 minutes or until they're soft and cooked through.

Step 5

While the squash is baking, combine the orange juice, maple syrup, and cinnamon in a saucepan. Heat it on a high flame until the mixture reduces to half its original volume.

Step 6

Once baked, take out the squash and extract its soft inner portion, moving it to a blender or food processor.

Step 7

To this, add the chopped orange zest and a tablespoon of the reduced juice mixture, then blend until smooth.

Step 8

If needed, pour in more of the reduced juice to achieve your preferred consistency

Part of 1 meal plan

Support for Thyroid Health part 2
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Support for Thyroid Health part 2

by simeon.mcgri •
12 recipes

Recipe Story

Ah, the humble butternut squash. Often overlooked, always underestimated, but today it gets its moment in the sun. Here, I present a purée, and not just any purée but a composition of flavours worthy of a maestro's touch.A symphony that captures the essence of seasonal bounty and the expertise of culinary craftsmanship.

Now, Why Should You Bother?

Butternut Squash: A vehicle of Vitamin A, this gourd is the unsung hero for your tireless thyroid, responsible for those nifty hormones that keep the fires of metabolism burning. It's the veritable Rolls-Royce of vegetables, smooth and sophisticated, ensuring you are always at the pinnacle of health.

Orange: Not just a pretty face or a burst of zest, the orange, with its sun-kissed hues, works undercover, deploying its Vitamin C troops to boost the immune system, aiding those unsung heroes of the thyroid, creating a citrusy cascade of wellness.

Maple Syrup: This isn’t just sugary goodness; it's an elixir brimming with minerals. The zinc present in it is like the skilled mechanic, with greased hands and keen eyes, ensuring the smooth operation of your thyroid's engine.

Cinnamon: That fragrant bark, reminiscent of winter evenings by the fire, also aids blood sugar regulation. Its warm embrace, comforting and aromatic, is quite handy for those with a moody thyroid, I'd say.

Grapeseed Oil: This oil, subtle and often underestimated, like a skilled butler, offers vitamin E and essential fatty acids. Just a drizzle ensures your hormonal symphony plays without missing a beat, always in perfect harmony.

Dabble in the culinary arts with this Butternut Squash Purée with Cinnamon and Orange. It’s like the classic car of the food world, where each component, meticulously chosen, comes together for a smooth ride. Enjoy the journey, let every spoonful transport you, and remember, in the wise words of someone I once heard: "It’s not about the destination; it’s about the journey." Or in this case, the delightful mouthful. Cheers!

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