I made baked butternut squash the other night. I’ve been in a bit of a veggie “rut” for a while and have only cooked the same ones over and over again (hello, broccoli) and both Brandon and I were getting a little sick of the same few sides every night.
When I was at the grocery store, they had a box full of pretty gourds and squashes. I decided to take the plunge and just buy one. I’ve eaten squash before, I just had never made it. So I picked up the butternut squash and brought it home.
Then it sat on my counter for a week…waiting until I finally decided what to do with it.
I perused different recipes on various recipe sites and found this recipe from allrecipes.com. This is what I did:
-First I cut and peeled the squash into 1″-2″ pieces. (note: peeling squash is not fun, if someone knows of a great way to peel squash, let me know)
-toss the squash in some EVOO, garlic, salt and pepper, and parsley
-I added halved grape tomatoes too. Brandon didn’t like the tomatoes in it. I actually did. Funny because Brandon really likes tomatoes, and I don’t.
-Put everything in baking dish and bake at 400 for 50 minutes.
-sprinkle with some parmesan cheese and put it back in the oven for 5 minutes to let it melt.
I would definitely make this again…maybe I’ll experiment with some of the other squash varieties!