Butternut Squash with Tomato, Leek and Onion


Our Butternut Squash with Tomato, Leek and Onion recipe is a good source of beta-carotene and lycopene, both of which belong to the same carotenoid family that give these veggies their rich orange and red color. Beta-carotene and lycopene are critical players in reducing the risk of cancer. Try this recipe for January’s Cervical Health Awareness Month.


  • 1 butternut squash, cut in half length-wise, seeds removed
  • 1 yellow onion, cut into strips
  • 1 leek, chopped
  • 2 tomatoes, diced
  • 4-5 cloves garlic, minced
  • Chives for topping
    1. Preheat oven to 350°F
    2. Place butternut squash face down on an oven safe pan with just enough water to cover the base of the pan. Place in the oven and bake for one hour, or until the squash can easily be pierced.
    3. While the squash is baking, place the onions, leeks, tomatoes and garlic in a small pan (in that order). Begin to cook uncovered on medium heat until the mixture begins to steam. Cover, and once the lid is hot to the touch, turn to low and cook for an additional 25 minutes.
    4. When the squash is done, scoop out of its skin and place onto a serving dish. Dollop the tomato mixture on top and spread to create an even surface. Top with freshly chopped chives.


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Posted by: Nicole Ferrer-Clement

Category: Blog, Diet, Nutrition & Recipes · Tags:

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