So, I have exciting news. I got a camera!!! I am so excited to share quality photos of my recipes!! I mean they do say that we eat with our eyes! (who is “they”?)
I wanted to highlight one of my favorite veggies:
In actuality, squash are fruits (their seeds classify them as such). That’s ok, I still think that these bad boys qualify for veggie of the week!
Why do I love butternut squash so much?? Well, most importantly because they are delicious. They are also high in:
- vitamin C (boosts immune system)
- vitamin a (aids in healthy skin and hair)
- vitamin B-12 (Read about benefits here)
Potassium (helps regulate blood pressure)
This veggie is fantastic, and if you are unfamiliar with it, now is the time to introduce yourself!!!! Try this recipe (it’s easier than it seems)
Butternut squash Fritters
- 1 cup grated butternut squash (about half a medium-sized squash)
- 1 cup grated zucchini (equals one medium zucchini)
- 1/4 cup flour of choice (I used quinoa flour)
- 3 egg whites
- 1 tsp dried basil
- 1 clove minced garlic
- salt and pepper (just a pinch)
- Cut your butternut squash starting at the top and ending at the bottom. With a spoon, scoop out the seeds. Using a vegetable peeler, peel the outer skin off the squash.
- Using a cheese grater, shred butternut squash, filling one cup (about half a medium-sized squash).
- Layer paper towels (at least 3), transfer shreds to the center of the paper towel. Wrap paper towels around shreds and squeeze as much excess water as you can from the grated squash. Transfer to a large bowl.
- Next, grate zucchini, also filling one cup (or one medium zucchini) and repeat paper towel trick. Transfer to the large bowl
- Add egg white, garlic, basil, flour, salt and pepper. Stir, mixing completely.
- Spray a large pan with non stick spray. Scoop mixture into pan (I would say about 1/8 cup per fritter). Cook until browned on both sides.
I ate one with dairy free greek yogurt, one with catsup and one with apple sauce. The apple sauce won in my book, but be creative!!!