Here's the Dish

healthy ANDI licious

Butternut Squash Sampling at Tufts Farmer’s Market September 29, 2010

The morning light shines over the fresh sage and ground black pepper as we set up for the squash tasting to begin.

Today was a delicious day on the lower patio of the Campus Center. Tufts Dining, Tuft’s Farmer’s Market and The Danish Pastry House joined forces to offer up some mouth-watering fare. Of course it didn’t hurt that it was about 70 degrees F and the sun was shining welcomingly.

Today Tufts Dining did its first of several free healthy food samplings to support the market: Sauteed Butternut Squash with fresh Sage. The response was incredible. I could barely hold on to a tray of samples for more than a few seconds as students rushed in for a taste.

Butternut Squash is rich in potassium, vitamin A & vitamin C. Also a good source of fiber, folate and calcium.

Ken cooked both a sweet and a savory version of the sauteed squash. The sweet was accented with cinnamon and the savory with fresh sage.

Try it tonight:

Sauteed Butternut Squash with Fresh Sage

Ingredients:
– Butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
-Fresh sage
– 1/2 tsp Salt
-Pepper to taste
-2 tbsp Olive Oil
-2 tbsp Butter

Prepare: Wash and cut the butternut squash into small squares.  Heat a small amount of butter and olive oil (no more than 1 tbsp butter) to medium heat. Add butternut squash a few leaves of fresh sage (cut into small pieces) and saute for 10-15 minutes stirring frequently until tender and very slightly browned. Add salt and pepper to taste. Repeat with second batch if you are cooking several servings.

My suitemates Andrea and Erin stopped by for some tasty squash!

Sweet Alternative:

The savory version of the recipe above was my personal favorite but Ken also made a delicious sweet version of the recipe. To make this version, follow the same recipe with these easy changes:

1) Just stick with olive oil- no butter needed

2) Add in fresh cinnamon sticks while sauteing instead of the sage (or powdered cinnamon if you don’t have sticks)

2) Sprinkle a dash or raw sugar instead of the salt and pepper.

Be sure to check out next week’s food sampling at the Farmer’s Market and enjoy listening to our live student bands and soloists coming to play!

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