Winter squash is an excellent source of tyrosine and is high in beta-carotene. Yogurt also provides tyrosine along with vitamin B12.
• 1 small butternut squash, about 1½ pounds
• 1 cup lemon or vanilla yogurt, at room temperature
• Herb sprigs (such as basil or mint) or slivers of fresh or dried fruit for garnish, optional
1. Preheat the oven to 350°F. Wash the squash and set it, uncut, on a baking dish. Bake on the middle rack of the oven for about 1 hour.
2. Remove the squash and let it cool until it’s easy to handle. Cut the squash in half lengthwise. Scoop out the seeds and strings, and discard them. Peel off the skin. In a warm baking/serving dish, mash the flesh with the yogurt, or purée in a food processor.
3. Serve the squash in the baking dish or spoon it into warm, individual, heat-proof ramekins. If necessary, reheat in the oven before serving. Garnish with herb sprigs or fruit.
Debbie Whittaker, the Herb Gourmet, lives in Denver, Colorado.
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