Get a taste of fall with this butternut squash recipe

Winter is quickly approaching once again and that means everyone is staying indoors to avoid the cold weather – as they should be. The positivity rate for COVID-19 cases is skyrocketing and so it looks like it is going to be a long winter.

Nevertheless, it is important to continue to eat delicious yet nutritious meals, especially while a pandemic is occurring.

“People with low immune systems will get infected to some other cold cases or flu cases, especially COVID too,” Mindy Lee, nutritional sciences graduate student said. “So, it’s really important to boost your immune system through healthy eating.”

Lee said one of the best ways to eat healthy is to select the fresh fruits and vegetables that are harvested that season.

“So, for winter foods it is apples, brussel sprouts, cabbage, bananas, avocados, something that is whole food and not processed,” she said.

Of course, butternut squash is also part of the list. For a delicious and healthy fall meal, Lee recommends this butternut squash recipe from Cookie and Kate.

The recipe takes the following:

  • 3lb butternut squash
  • 1tbsp olive oil
  • 1/2cup chopped shallot
  • 1tsp salt
  • 4 minced garlic cloves
  • 1tsp maple syrup
  • Pinch of ground nutmeg and pepper
  • 3cups vegetable broth
  • 1tbsp butter

First, you slice open the squash and take out all the gunk.

Then, you slather the squash with oil and place it on a non-stick pan into a 450-degree oven for 40 minutes.

In the meantime, you cook the shallots for 4 minutes or until it is turning a golden brown. You put those shallots in a blender, along with the rest of the ingredients.

Once the squash is done cooking, carefully take it out and with a spoon, put squash in the blender with everything else. Blend it all together.

Voila. Your soup is done. Get a bowl ready and pour some in. Give it a try and add nutmeg and pepper to your liking.

Only natural ingredients are used in this recipe, so you will be happy to know you are eating something packed with natural nutrition.

Jose Zepeda

Jose Zepeda is a senior at the University of Illinois majoring in journalism and minoring in political science. He is now on his third year with Good Morning Illini, previously serving as director, reporter and crew member. He is also currently a digital intern for WILL, the NPR- and PBS- affiliate in Urbana and vice-president of the National Association of Hispanic Journalists University of Illinois chapter. He also has his own podcast with fellow GMI-er Angelle Cortes called Just Chillin’. He brings previous experience as a features intern at The News-Gazette and as a daytime news editor at The Daily Illini. You can follow him on Twitter, Facebook and Instagram @JoseZepedaTV.