- 1 cup butternut raw & peeled
- 1 can passion fruit small
- 1 can pineapple pieces
- Grate the butternut.
- Turn the grated butternut into a bowl.
- Add the pineapple pieces and the passion fruit and mix.
- Chilled in refrigerator overnight.
Today’s Featured Ingredient
Butternut squash or winter squash was only commercially introduced in 1944. Butternut squash is grown in the summer and harvested at the fall. It can be store in a cool dry place for months.
It has a bell shape with a thin skin and sweet nutty flesh. It is easy to peel compare to other squashes.
It can be roasted, used in stews and soups etc. It goes well with cinnamon, smoky bacon and balsamic vinegar.
Butternut squash is botanically classified as a fruit, but in food preparation it is a vegetable.
When buying squash look for a squash that is heavy for its size. Butternuts are fat free, cholesterol free and a good source of fibre. Rich in vitamin A & C, potassium and magnesium.