Steamed Butternut Squash with Parsley

Ingredients

1 medium butternut squash (about 2 pounds) 
3 tablespoons olive oil
1 teaspoon freshly grated ginger
1 teaspoon ground cumin
1 tablespoon finely chopped parsley
½ teaspoon salt
½ teaspoon ground black pepper 
½ teaspoon red wine or apple cider vinegar 
¼ cup chopped walnuts (optional) 

Equipment needed: Steamer or steam basket

Directions

1. Trim, peel and remove seeds from the butternut squash. Split then squash lengthwise. Then slice squash into ¼-inch thick half-moons. Place sliced squash into a steamer or steam basket inside a pot with water and cook for 12 minutes to 15 minutes depending on the desired vegetable softness.

2. While the squash is steaming, assemble the dressing. In a small bowl whisk together the oil, ginger, cumin, parsley, salt, pepper, and vinegar. Set aside. 

3. When the squash is cooked through, remove from the heat. Place squash into a large mixing bowl and toss with the dressing and walnuts, if desired. 

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Quick Tips

• Butternut squash can be eaten raw. Steaming the squash less will yield a delicious crunch. 

• The vibrant orange hue in the squash is from the large abundance of Vitamin A. One cup of cooked squash provides four times the daily requirement.

• It is a low calorie, high fiber food and may assist with weight loss.