Don’t get me wrong— I am certainly not knocking the beloved sweet potato (as a matter of fact, I think the sweet potato is fantastic). I’m just simply giving butternut squash the recognition that it deserves! From a purely caloric perspective, the butternut squash has HALF the calories of sweet potatoes! That means one of two things: you could eat twice as much butternut squash for the same calories as the sweet potato, OR you could eat the same amount of squash as sweet potatoes for half of the calories (note the calorie comparison below)! That’s pretty awesome! I found that butternut squash is best when baked in the oven. Like the sweet potato, it is so versatile that you could bake with cinnamon and practically have a dessert or bake with delicious spices for a wonderful savory dish. Give it a whirl!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
|BUTTERNUT SQUASH (100g)||SWEET POTATO (100g)|
|Calories: 45||Calories: 86|
|Carbs: 12g||Carbs: 20g|
|Fiber: 2g||Fiber: 3g|
THE SKINNIER SWEET POTATO
1lb. butternut squash, cubed
non-stick cooking spray
Options/Suggested add-ins (be creative!):
#1: Savory: salt and pepper, fresh herbs (such as basil)
#2: Sweet: cinnamon, nutmeg
How to Prepare
1. Preheat oven to 400 degrees F.
2. Peel the squash with a vegetable peeler. Cut the squash in half lengthwise and then use a spoon to scoop out the seeds.
3. Cut the squash into small one-inch cubes and put into a bowl. Coat with non-stick cooking spray, add your desired seasonings and then toss all together until well mixed.
4. Transfer to a baking sheet coated with non-stick cooking spray and spread out in a single layer. Bake in the oven for approximately 30 minutes, tossing occasionally, until tender and golden brown. Enjoy!
Per serving (recipe serves 4): 50 calories, 1 gram protein, 10 grams net carbohydrates (2 grams fiber), 0.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.