Food Crush: Butternut Squash

This is the first in a series I call Food Crush, featuring healthy edibles that, well, I have a crush on!
Today's crush is butternut squash, a winter staple low in calories and fat, and a great source of Vitamin A, fiber, and good carbs. No cholesterol means it's super heart-friendly, plus it has cancer-preventing properties. I love it for its beautiful orange color, naturally delicious taste, and easy preparation. Here's all you need to know to make up a quick dish of warm goodness:

Mashed Butternut Squash

You will need:
-1 butternut squash. (pick one with blemish-free skin, that feels heavy)
-water
-oil spray or cooking spray

Preheat the oven to 350. Spray a sided pan (a cake pan will do) or baking dish with oil or cooking spray. With a large knife, cut the stem off the end, then cut the squash in half lengthwise.

Scoop out the seeds and stringy bits with a spoon and discard. Fun fact: those seeds mean it is technically a fruit! Lay each half face-down in the pan, skin side up, and push the cut end up against the side of the pan to keep it from drying out.

Pour a bit of water into the pan, 1/4 to 1/2 a cup depending on it's size. This will keep your squash moist while baking, so it will come out with a lovely texture for mashing. Bake for about an hour. Read a book, go for a run, or clean out your closet. Your reward will be a finished squash when a fork easily scrapes through the flesh.

Allow to cool for 10 minutes. The skin will still be hot, so use a potholder to handle it while you scrape out the insides. You can then mash it, and add things like salt or maple syrup or whatever floats your boat. I don't think it needs anything, personally!

Enjoy your latest crush!  <3