As a boy my husband says sweet potatoes gave him a headache. I love sweet potatoes, but I did not cook with them because my husband and kids did not like them.
When my husband was diagnosed with type 2 diabetes, we had to find a variety more of vegetables to eat. I know you are saying that butternut squash is a root vegetable and is starchy. Comparatively, butternut squash still has carbs, but not as many as sweet potatoes, and still has some of the same benefits as sweet potatoes, like being a great source for vitamin A. Butternut squash has 16 grams of carbs for 1 up cubed. Sweet potatoes have 27 grams of carbs for 1 cup cubed.
Ironically, my husband does not get the headaches he claimed he had as a child from the seet potatoes and I love the butternut squash as well, so we both win!
If you are not familiar with butternut squash this is what one looks like.
Roasted Butternut Squash
1 whole butternut squash
Preheat oven to 425 degrees.
First, you cut off the top and bottom of the squash.
Using a peeler, peel the whole squash.
Stand the quash up on end and cut down the middle.
Use a spoon to scoop out the seeds and discard.
Turn cut side down and cut into thick slices.
Cut into cubes.
Place cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Toss and spread out evenly over the baking sheet. Do not crowd the baking or the squash will steam instead of roast and brown. Use a second baking sheet if necessary for there to be enough room. Place in a 425 degree oven for 20-25 minutes. Serve immediately.
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