Vegetarian Cuisine: Roasted Garlic & Butternut Squash

4 servings of Roasted Garlic & Butternut Squash

120 Kcal per Serving
2 cups Butternut squash dices, about 400g

16 cloves of peeled garlic

1 tsp sea salt

1 tsp pepper powder

2 Tbsp Extra Virgin Olive Oil (E.V.O.O.)

Roast for 30 minutes

It’s time of the year to consume a lot of butternut squash!  Not only because their pretty orange hue can boost your appetite but also their ample polyphenolic flavonoids ( such as beta-carotenes, lutein, and zea-xanthin),  are anti-inflammatory.  Low fat and high dietary fibers butternut squash is absolutely lovely side dish, or can be a great substitute for a carbohydrate-rich main dish.  

Roasted in extra virgin olive oil certainly can help absorption of water-insoluble vitamins that are rich in butternut squash.  Piperine-containing peppercorns, on the other hand, further add taste and increase beta-carotenes absorption.

In addition, garlic adds aroma, taste, and nutrition to this dish. The sulfur-containing allicin in garlic has ability to inhibit cholesterol synthesis, and has anti-microbial activities.

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