This is a recipe I’ve been making for a little over a year.
No, I did not reinvent the wheel here. But this recipe for me was an eye opener.
I’ve never in my entire life eaten butternut squash before. I just haven’t. But about a year ago, my husband and I went on vacation and he ran to the store for us. Butternut squash was on sale, so he picked one up.
…Side note here, I would say 3 out of every 5 new foods we eat in our family are typically introduced because my husband made a grocery run, saw something on sale, and thought “why not”.
I’m very thankful for this because it would never have occurred to me to cook butternut squash… at all.
Well, I hope after this post, it will occur to you. This squash is not only makes a wonderful side to any meat selection, but it makes a lot and is very filling. Oh and it’s super seasonal, so cheap, and it’s really just yummy and super healthy.
I hope you enjoy it!
My biggest, and really ONLY tip is, if you haven’t updated your kitchen peeler in a while, do it before trying this. The butternut squash will win the peeling battle if you don’t. J
Better Butternut Squash Recipe
Ingredients:
1 butternut squash
2-3 table spoons Olive oil
2 cloves garlic, minced
Salt to taste
Directions:
1. Preheat oven to 375 degrees
2. Peel and cut squash in half. Remove seeds and cut squash into bite size cues
3. Place squash, and garlic in a bowl, and drizzle wth olive oil. Mix.
4. Pour miture on backing sheet lined with parchment paper, sprinkle with salt and place in oven.
5. Bake for 20-25 min, remove from oven and flip the squash, s[rinkle a little more salt, and place back in the oven for 20-25 minutes o
