Butternut squash.
Oh, I may have had butternut squash a long time ago.
I don't remember.
But this!
This, I remember!
We all loved it!
The Mr., the two cherubs and me!
You know what I cant' stand?
When I make a veggie that we all like and there isn't enough!
That's what I hate!
The most difficult thing about this vegetable is cutting the stinkin' squash.
It's tough.
If things like this frustrate you -- buy it already cut up.
You can do that, you know.
I don't.
I can't bring myself to splurge that way.
One of these days -- I'm going to!
Just for the heck of it!
I'll liberate myself that way!
But until then, I'll deal with the tough peel.
Is that what you call the outside of a squash?
"Peel?"
Roasted Butternut Squash
1 butternut squash, peeled and cubed
olive oil
salt
pepper
Preheat oven to 425 degrees.
In a bowl, place the cubed squash. Drizzle -- just a drizzle; enough to slightly coat, the squash with the olive oil.
Sprinkle on some salt and pepper. Under-do your seasonings; you can always add additional seasoning at the table. Nothing is worse than too salty roasted veggies!
With your hands, toss the squash with all of this goodness.
Dump onto a foil lined pan and place in the oven and roast until fork tender and a bit caramelized in color; about 15-25 minutes. (It really depends on how large the cubed pieces are!)
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