Butternut Squash - a powerhouse of nutrients. In particular it is rich in B6 a much essential vitamin to maintain a healthy nervous and immune systems. This is a good choice vegetable for those of us with Multiple Sclerosis. It also is rich in potassium and fiber. Last but not the least, it is loaded with phytonutrients and antioxidants. The color indicates that it is a good source of betacarotene.
Butternut Squash - 1
Garlic - 5 cloves (minced)
Sage - 1 tbsp (chopped leaves)
Nutmeg - a big pinch
Cayenne Pepper - a pinch
Himalayan Salt to taste
Unsalted Sunflower seeds - 1 tsp
Extra Virgin Olive oil - 1 tsp (optional)
Peel, deseed, cut and steam butternut chunks. I did not peel mine; I just steamed the whole vegetable by having a few cuts on the surface at random spots and then deseeded. Mash the steamed squash or put it in food processor to make a thick paste. Transfer into a bowl and add the rest of the ingredients. Mix it well and garnish with sunflower seeds and enjoy!
Alternate Options: Simply enjoy the steamed squash or use the mashed squash to make a soup or use the steamed bits in gluten-free pasta or garnish the steamed squash with rosemary and cinnamon (raw honey optional).