"Fall" for Butternut Squash

Everyone I know who has tried butternut squash absolutely loves it, in any shape or form.  Do you fall into that category?  If you don't, now's your chance.

For me, "butternut squash" is one of the buzzwords on a menu that make me SO excited (right up there with "goat cheese," "truffle," and "roasted red pepper").  Now, butternut squash and pumpkin are in season--two great reasons to love fall!  Here, I'm just going to share the fail-proof way to cook up some butternut squash in your own kitchen to enjoy in any meal.

Fall. Warmth. Comfort. Mmmm Butternut Squash!
You can buy the squash whole, or you can save LOTS of time and effort by buying it already cubed. In my opinion, it's worth it.  I first began cooking butternut squash a la Ina Garten's How Easy is That, so I'll share this method below.  Read on!

Ingredients:
  • 1 whole or 20 oz of cubed butternut squash
  • Olive oil or Cooking Spray
  • Fresh thyme
  • Salt and pepper to taste

Today, I used fresh rosemary because it was
what I had on hand, but thyme is preferable!
Instructions
  • Preheat the oven to 400 F
  • Spread the butternut squash out on a sprayed baking sheet, using the same foil trick for roasting any vegetables
  • Drizzle olive oil (or spray) on the cubes
  • Season with fresh thyme leaves, pepper, and a drop of salt, toss to mix
  • Bake in the oven for 30-40 minutes, tossing halfway through.

They should be slightly browned and soft to touch when they're done. Yum!  This dish can then be used to integrate the fall favorite into SO many other great recipes, or tossed directly into rice, a salad, pasta, you get the picture.  I've got a few butternut squash recipes in mind that I'll share with you soon, but try it out on your own first!  Let me know if you create any great combinations with this glowing autumn squash.  Go on, I dare you.

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