The easiest way to prepare butternut squash is to bake it whole in a 350 degree oven until it is soft and easily pierced with a knife.   It is quick to then peel the skin off, slice it in half and scoop out the seeds.  Now you are ready to maker soup, “pumpkin” pie (I’ve always made this with butternut), and casseroles.  Here’s a great recipe full of vegetables with some eggs thrown in for protein!  Serve with a salad and some fish or chicken and you have a substantial meal that is not high in carbohydrates.

Serves 4

2 cups cooked butternut squash

1/2 large onion chopped, about 1 cup

3/4 cup chopped zucchini

3/4 cup green peas, frozen

1/2 cup toasted or raw sunflower seeds

1 Tbsp. extra virgin olive oil

1/2 tsp. salt and black pepper, each

grated pecorino or parmesan cheese, optional

2 eggs

1 T tamari

1 tsp. dried thyme

Beat eggs well in a bowl and add tamari and thyme and beat again.  Mash the butternut squash and then mix it into the egg mixture.  Set aside.

In a skillet, heat the olive oil and add the onions.  Stir over medium heat for 2-3 minutes.  Add the zucchini and peas.  Continue to stir over medium heat until the vegetables are heated through–about 5 minutes over medium heat.  Add the sunflower seeds and salt and pepper.  Stir well.

Now mix the squash mixture into the vegetables in the skillet.  Transfer into a casserole dish, sprinkle with cheese if desired, and bake in 350 degree oven for about 30 minutes or until slightly browned on top.  Serve hot.