{"id":300106,"date":"2010-02-09T22:39:06","date_gmt":"2010-02-10T03:39:06","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=3117"},"modified":"2010-02-09T22:39:06","modified_gmt":"2010-02-10T03:39:06","slug":"butternut-squash-with-cinnamon","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/300106","title":{"rendered":"Butternut Squash with Cinnamon"},"content":{"rendered":"
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I’ve said it before, but it’s worth saying again: simple food makes for the best food.\u00a0 The key to preparing simple food well is to purchase the very best ingredients you can find: in that way, their natural flavors are liberated. Some of the simplest preparations allow the beauty of those subtle flavors to stand on their own, albeit\u00a0 dressed with a little butte.\u00a0 This is such a dish.\u00a0 It’s so simple I hesitate in posting as though there should be greater fanfare to its three humble ingredients, as though you might shrug and say to yourself, “Squash, butter and cinnamon?\u00a0 That’s it, really?”<\/em><\/p>\n

It’s a lovely food, and despite its utter simplicity, it’s worth sharing.<\/p>\n

At the end of our farmers market season, we purchase winter squash by the case: pounds of butternut, delicata, acorn and Cinderella squash that we hide in baskets on countertops, in boxes in the unused fireplace – even on the bookshelf.\u00a0 It’s our way of maintaining our commitment to local foods well beyond the harvest season when the days grow dark and nothing grows in the billows of glacial snow.\u00a0 We also purchase cases of carrots and turnips and celeriac.\u00a0 We purchase bushels of apples and pears – and several pints of berries which end up in the freezer.\u00a0 Never mind the heirloom tomatoes – we put up two cases a week for the last six weeks of the market.\u00a0 What this means for my family is that, aside from fresh greens and citrus, we eat from our market for months after it closes.<\/p>\n

Those cases of squash sustain us.\u00a0 We serve winter squash, in one form or another, at least twice a week throughout the winter.\u00a0 The acorn squash are the first to go.\u00a0 They don’t last long.\u00a0 Next go the Cinderella squash which can go mushy in the blink of an eye if you don’t act quickly enough. The delicata quickly follow, but the butternut squash – they outlast everything and we’ll eat them well into March and April.\u00a0 And as the butternut squash age, they grow sweeter so that those final butternuts we enjoy in the middle of April are sweeter than any dessert.<\/p>\n

Winter squash, like all strikingly colorful foods, is rich in nutrients – particularly carotenoids which are thought to offer anticarcinogenic properties and fight inflammation. Winter squash is also quite rich in many vitamins and minerals including folate, vitamin B6, potassium and manganese.\u00a0 Butter, included in this recipe, adds a velvety touch to the squash and also enables your body to better assimilate the nutrients the squash contains; remember: we need fat to absorb our nutrients.<\/p>\n

Butternut Squash with<\/sup> Cinnamon<\/h2>\n

So sweet it borders on a dessert, this warm squash pur\u00e9e combines the simplest of ingredients for a side-dish packed with antioxidants, vitamins and minerals. While a food processor is not necessary for recreating this recipe, I find that it really helps to produce a very smooth pur\u00e9e with a beautiful, soft and appealing velvety texture.(…)
Read the rest of Butternut Squash with Cinnamon<\/a> (187 words)<\/p>\n

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\n\u00a9 Jenny for The Nourished Kitchen<\/a>, 2010. |
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I’ve said it before, but it’s worth saying again: simple food makes for the best food.\u00a0 The key to preparing simple food well is to purchase the very best ingredients you can find: in that way, their natural flavors are liberated. Some of the simplest preparations allow the beauty of those subtle flavors to stand […]<\/p>\n","protected":false},"author":146,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-300106","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/300106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/146"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=300106"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/300106\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=300106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=300106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=300106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}