I found this recipe in the same Spring 2005 issue of body & brain magazine. I made it the other day and it was quite yummy, so I am sharing:
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
2 butternut squashes (medium) peeled and cubed, 1 cup sugar or 1/2 cup honey, 1 tsp of salt
- Peel the butternut squashes and cut them into 1-inch squares.
- Place them into a pot and barely cover them with water. Add salt and cook.
- When the squash cubes have become soft, drain and mash them using an electric mixer or wooden spoon.
- Place the mashed squash into a pot. Place on medium heat and mix in sugar or honey. When the squash begins to cook, the pieces tend to splatter; therefore, always wear mitts as you stir. It is finished once it boils.
Note: Before adding sugar, make sure to taste the mashed butternut squash first to determine how much sugar to add. If adding sugar does not adequately sweeten the mashed butternut squash, add a little bit of salt and, depending on your taste, add cinnamon powder, nuts, or syrup. Do not throw away the water used to boil butternut squash; it makes wonderful tea.
Extra health info: The beta-carotene in butternut squash will convert into vitamin A in the body, strengthening the breathing airways and veins in the nose, thereby helping you become resistant to colds and the flu. They also have plenty of minerals and vitamins B and C, improving your metabolism and immunity.
I will also add that I’ve been told, and my experience confirms, that squash and gourds have “warm” energy in the Eastern perspective. They are very grounding. So keep that in mind when you need more warm energy in your body.
