Instead of stopping at your local bakery this morning for a pastry, save some time and enjoy a healthier option. Butternut squash and kale scones are the perfectly easy breakfast option that is both healthy and delicious.
Butternut Squash: Nutritional Value
The butternut squash is now one of the most widely prepared winter foods, and for good reason. It is a richly flavorful, healthy choice to add to a winter diet. Because it is naturally low in fat and calories, you can eat lots of it guilt-free. It also contains vitamins A, B6, C, E, magnesium, potassium, and manganese in its delicious fruitful center. All of these nutrients are sure to keep you feeling warm and healthy throughout the long winter here in Vermont.
Butternut Squash Origin
Since its first recorded cultivation in Stow, Massachusetts in the 1940s, the butternut squash has been a popular winter food choice all over the world.
The first known variety, the Waltham Butternut, was developed by Charles Leggett and introduced to the Waltham Field Station in Massachusetts in the early 1940s. Since then, many other versions of the winter squash were introduced into the produce industry.
The butternut squash is a winter squash that grows on a vine and shares a similar sweet nutty flavor to that of pumpkin. It is a popular food that many people add to sweeten up their fall and winter meals.
How to Prepare
Butternut squash can be prepared in many different ways. Whether you are someone who wants it baked, roasted or pureed into a soup, the butternut squash is the perfect option for your dinner table this winter.
It is most popularly roasted or puréed into soup, but there are countless other options for enjoying it this winter. It is the perfect complement to mild, sweet meats such as chicken, roast pork or even roast beef. You can add it to stew or even have it cubed with smoky bacon and fresh apple pieces for a very fall themed dish.
Does this sound something you may be interested in? Try out this recipe; it may just be the perfect thing for your table.
Savory Winter Squash and Kale Scones
- 2cupskale, loosely packed
- 2cupsall-purpose flour
- 1tspbaking soda
- 1/2tspbaking powder
- 1/3cupcold butter
- 1/2cupwinter squash, cooked and diced
- 3/4cupcheddar cheese, grated
- Preheat oven to 375 degrees.
- Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
- Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter.
- In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
- Drop the dough by spoonful onto a parchment-lined baking sheet. Bake for about 20 minutes or until lightly browned.
For more on butternut squash, including recipes, book recommendations, and fun activities for kids, check out the Vermont Harvest of the Month website.
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