Monday, October 1, 2018

Roasted Butternut Squash

I hardly ever cook squash - other than zucchini.  I grew up eating "fried squash".  Also, as I am typing this.... the word SQUASH is just a really weird word to me. 

Anyway, someone at Chris's work has given him several butternut squash and spaghetti Squash for us to enjoy.

Since we roast most veggies, I thought we would roast the butternut squash.  Chris cut it for me.  He cut off the ends and cut it in half.  He scooped out the pulp and seeds and then he carefully cut off the the thick skin and cubed the squash. 

We do so many mini potatoes, sweet potatoes, green beans, etc... I though this was a nice change.

Roasted Butternut Squash

1 large squash, cubed
1 Tsp olive oil
1 tsp of rosemary
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper

Preheat oven to 450.  Cut off the ends of the squash, cut it in half, scoop out the pulp and gently cut off the skin of the squash and cube.  (or you may find it easier to "peel" or cut the skin off before you cut it in half - so it isn't too slippery)  Mix the dry seasonings in a small bowl. Place the cubes on a cookie sheet.  Drizzle with olive oil and sprinkle with the dry seasonings.  Roast for about 15 minutes or until tender and has a nice roasted brown edge. 

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