Happy Thanksgiving: A Healthy Alternative

During our November Virtual Buzz Stop, I took a pause for the cause to reveal a secret only my immediate family knows----------- I don't care for sweet potatoes. This comes as a shock to many as sweet potatoes (or sometimes referred to as yans) are considered a staple on the Southern Thanksgiving menu. However, I don't like them. My grandmother used to fuss, fuss, fuss about it until she realized I was just really not a fan. So, in my days of community gardening, she introduced me to the butternut squash as an alternative to the sweet potato.

Did you know that butternut squash:

• Is a great source of fiber

• Contains a healthy amount of vitamins A, B, C, and E

• Helps support the function of the immune system AND helps to prevent infections

• Can reduce the risk of certain cancers due to its high antioxidant content

• Helps with weight loss when included in your diet

• Contains minerals like calcium, magnesium, and zinc

• Is versatile and can easily be added to sweet and savory dishes

With this knowledge, I learned to use butternut squash as my alternative to the sweet potato. I roast them, make fries, put them in my salad, add them to my stews, stuff them with meats and cheeses------ all kinds of stuff. Yet! I had never tried it as a pie. During our Buzz Stop, I was challenged to do so--- and I did! For Thanksgiving dessert, I made a Butternut Squash Pie. Honestly, it almost tastes like a sweet potato pie, so of course I wasn't too much of a fan. BUT, I rose to the challenge and it wasn’t so bad.

Now, I challenge you. If you haven’t done so already, try the butternut squash. Start incorporating it in your menu…..and if you want to try the pie, the recipe is below.

HAPPY THANKSGIVING!!!

-Phylicxia J 💜🌱

Ingredients:

• 1 butternut squash

• 1 prepared pie crust

• 2 eggs

• 1 1/2 cup brown sugar

• 1 cup heavy whipping cream

• 2 tablespoons of butter (softened)

• 1 1/2 teaspoon ground cinnamon

• 1 1/2 teaspoon ground ginger

• 1 teaspoon vanilla extract

• 3/4 teaspoon ground nutmeg

• 1/2 teaspoon allspice

• 2 tablespoons olive oil

Directions:

1. Preheat oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the cut butternut squash on a baking sheet, flesh up, and coat with olive oil (you may use melted butter instead). Bake for 45 minutes or until flesh is tender.

2. Once butternut squash is done, remove from the oven and reduce oven temperature to 375°F.

3. Place eggs into a large bowl and beat. Remove flesh from the butternut squash and add to the bowl with the beaten eggs. Add heavy whipping cream, brown sugar, butter, cinnamon, nutmeg, ginger, vanilla extract, and allspice. Blend all ingredients until smooth.

4. Pour into pie crust.

5. Bake in the preheated oven at 375°F until the pie is set in the middle, about 35-45 minutes. Let is cool slightly, about 10 minutes. Serve.