Roasted Butternut Squash is definitely a great side dish for fall. Paired with Garden fresh green beans and onions and this trio will compliment any main dish.

I particularly like this side dish because it’s low carb, nutrient rich, and you can plop it in the oven, set the timer and go do something else for a 30 minutes!

Check out the vitamin packed goodness of this winter squash HERE!

Although getting to this buttery goodness can sometimes be tricky, it’s worth it. In fact if you’ve let rest in the sun to harden for winter storage, tackling the outer skin can even be a hassle. Some people like to use a microwave to loosen the skin on their squash. While others will use their InstaPot or stovetop to steam/boil 5-10 minutes to loosen. I like to bake mine 30 minutes, let it cool a few, then remove the skin.

However you choose to prepare your squash I hope you enjoy it with your family as much as I do mine. Since, Thanksgiving will be upon us soon, I’m sure many are looking for lower carb, healthier options to serve with their bird. They can give thanks this one fits the bill.  God bless you and keep you today!

Remember…What’s in the garden is good!

I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds.
Psalm 9:1 

Amazing butternut squash has so many benefits to build and sustain our bodies!

Did you know that butternut squash when picked after its peak ripeness is able to protect itself from disease? Who knows the interpretation of a thing? The adaptability of a every species in the garden continually amazes me. What does not surprise me are the benefits! I love how it helps build the immune system and contributes to maintaining muscle and bone mass alongside a well balanced eating plan.

Who is like the wise? And who knows the interpretation of a thing? A man’s wisdom makes his face shine, and the hardness of his face is changed.

Ecclesiastes 8:1

Here in Ohio, this year’s volunteer crop of butternut squash sprouted spontaneously from our compost pile as my husband tilled its richness through the rows of potatoes.

God not only placed in the seed its genetic code to multiply, but also the protective ability to harden it’s skin as it lies in the sun ripening for winter. The clue to picking this at the height of it’s protection is after the fruit reaches its peachy tan color.

Once the peak color is present the fruit is ready for use in my soup.

Since I don’t want to damage the vine or the remaining fruit I carefully cut it leaving a one inch stem. I pick the first for a taste test and leave the rest.

The remaining squash lye on the vines several more weeks as hardening of the outer skin begins and the cooler temperatures at night cause the vines to wither and fade. I can’t help but picture the elements of life for this plant with our own task of self-preservation. We too develop a hard exterior at times when repeated exposure to invaders occur. Mentally and physically.

Butternut squash’s amazing benefits begin as its minerals and vitamins are extracted. These macronutrients help our immune system counteract free radicals. Therefore, counteracting the over processed and highly preserved items we tend to consume. At the same time, our minds are bombarded with fear of pandemics, deadlines, relationship woes, or a health crisis.

Moreover, how do we cope? How do we grasp onto sanity and bring forth preservation? The key of course is wisdom. The same wisdom that changes the face of the man in our verse above. We have the pleasure of applying the wisdom of God’s word to our daily lives so we can experience a change in our own faces.

Just as our butternut squash is filled with lush nutrient flesh to build and sustain our bodies, God’s word is filled with soothing Psalms to nourish our souls. 

Learn more about Butternut Squash Benefits Here:

Preparing the squash for this mineral and vitamin packed soup is easy:
1. Wash thoroughly with water.
2. Bake the whole squash on a oven safe dish for one hour at 350 degrees.
3. 40 minutes into baking add a bulb of garlic to roast alongside the squash, it will roast 20 minutes and 3 cloves will be added to the soup.

Butternut Squash Soup

You’ll need the following:

• One Large Roasted Butternut Squash
• Three Cloves Roasted garlic
• 4       Tablespoons of Butter or Olive Oil
• 1       Cup of Unsweetened Almond Milk
• 2       Tablespoons Fresh Chopped Rosemary
• 1/4    Teaspoon Nutmeg
• 1       32 Ounce Box of Organic Vegetable or Chicken Broth
• 1/2    Teaspoon Salt

Take the cooled roasted butternut squash and peel the outer skin. Slice down the middle and remove the seeds and strings. Dice the remaining flesh into cubes. You can proceed one of two ways: Place the squash in a blender with the 32 ounces of broth to puree or place in a soup pot with the broth and use an immersion blender to puree’. Your choice. I like to use my blender. So, I add the spices, roasted garlic, hers, salt, and broth to my blender and puree’. I then add it to my soup pot with the almond milk. Heat until warm and serve.

Oh, the depth of the riches and wisdom and knowledge of God! How unsearchable are his judgments and how inscrutable his ways!
Romans 11:33

I’m glad I don’t have to try and search the wisdom and knowledge of God, it is at my fingertips in His Word. Moreover, it’s comforting to know someone is aware and can handle all the chaos, heartache and pain taking place in our country today. His depth and riches are beyond my comprehension. Yet, I want to be more like Him in his capacity to love, encourage, and empower His people.

We may think He is too big or too busy to think of us little nobodies, but scripture tells us He numbers the hairs on our head. He accounts for and names the stars in the sky. Furthermore, He knows where the birds will lay their head. Evidence He does care about the simple things too!

A starting point for all of us……..simple things.

Simply Delicious Summer Squash

• 1 Summer Squash
• 1 Zucchini
• 2 Boneless, Skinless, Chicken Breast
• 1 Small Onion Chopped
• 1 Teaspoon Oregano
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Pepper
• 2 Tablespoons Organic Olive Oil
• 1 Cup precooked Quinoa

Heat skillet to low med setting. Combine all spies in a bowl or small dish. Prepare chicken on a cutting board, sprinkle half of the spices on the chicken, cut into strips. Place oil in heated skillet, then add seasoned chicken, cook until done, about 5-6 minutes. Push to the side of the skillet. Meanwhile thin slice the vegetables on a different cutting board and sprinkle with remaining spices, Sauté’ until just tender, about 5-6 minutes. Serve over precooked quinoa.

I can take comfort in the Devine design of yellow, orange, and green displayed in my squash and carrots. I need stamina, endurance, and strength to be productive. The essential antioxidants in this dish meet those needs, while they also fight inflammation and cancer. Knowing the taste buds won’t be disappointed make this dish an easy choice.

People like me prefer the simple things in life! Simple recipes, preparation, and ingredients that cook quickly and provide satiety. So, I can do the work He has called me to do. This meal will assist in providing the necessary nutritional requirements to keep you going in your work too!

So feed your body and feed you soul because what’s in the garden is good!

Leave me a comment, let me know how you like it!