Butternut squash currently holds the #1 position on my list of favorite vegetables. Wait a sec... I don't have a list of favorite vegetables! I will make one quick.
Meg's Favorite Veggies
#5 Green Beans
#4 Sweet Potatoes
#3 Brussel Sprouts
#2 Roasted Cauliflower
#1 BUTTERNUT SQUASH!!!
So here is the recipe that started it all, my friends. The recipe that caused my affair with butternut squash.
**Note: I am not big on measurements in my recipes. Normally it's just use as much or as little of each ingredient that you would like!**
Roasted Butternut Squash Recipe
1 medium sized butternut squash
1-2 tbsp Wegman's Basting Oil
dried cranberries or sliced apple
sliced red onion
salt and pepper
1. Preheat the oven to 450.
2. Cut up your squash into cubes. Be sure to microwave it for 5 minutes before attempting to cut it. I found out the hard way that butternut squash is a BITCH to cut up. And if this recipe weren't so dang good, I would not have attempted to cut one up again. So trust me, microwave the thing first!
3. In a bowl, toss the squash, basting oil, dried cranberries (or apple), and slices of red onion. Salt and pepper to taste. (Everything is "to taste" in my recipes!!!)
4. Spread everything onto a baking pan. (Spray the pan first!) Bake for 25-30 minutes, or until it looks done.