2 cups cubed butternut squash (cut into small bite-sized cubes)
1 ½ oz. prosciutto, thinly sliced and chopped
1 cup chopped fresh spinach
8 large eggs
1/3 cup non-fat plain Greek yogurt (like Fage)
1/4 teaspoon salt, to taste (plus a sprinkle more for the squash)
¼ teaspoon black pepper (plus a sprinkle more for the squash)
½ teaspoon dried rubbed sage
½ teaspoon dried thyme
2 oz. Parmesan cheese, finely shredded/grated
1. Pre-heat your oven to 350º F 180º C gas mark 4-moderate.
2. Bring the oil to medium heat in an 8”-10” oven-safe non-stick skillet/frying pan over medium heat. Add the cubed butternut squash and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for 6 minutes. Add the chopped prosciutto and stir together. Continue to cook for an additional 2 minutes. Add the chopped spinach and stir. Cook for 2 more minutes, stirring a few times, until the squash is softened and a bit browned and the spinach is wilted.
3. While the squash is cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, salt, black pepper, sage, thyme and shredded/grated parmesan and stir together until mixed.
In Australia it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin.
Butternut squash finds common use in South Africa. It is often prepared as soup or grilled whole. Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon, or stuffed ... for example spinach and feta before wrapped in foil and then grilled. The grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish.
It is a good source of fibre, vitamin C, manganese, magnesium and potassium. It is also an excellent source of Vitamin A and Vitamin E.
The fruit is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.
All the best Jan