Ingredients
2 cups butternut squash
3 tablespoons olive oil, extra-virgin
1 x sea salt to taste
1 teaspoon lemon juice
1 x black pepper to taste
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Fill the bottom of the steamer with 2 inches of water. While steam is building up in steamer, peel and cut butternut squash into 1-inch cubes. Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape. Transfer to a bowl. For more flavor toss squash with the oil, lemon juice, salt and pepper while it is still hot. Research shows that carotenoids in foods are best absorbed when consumed with oils.