I recently learned of the deliciousness of a vegetable called butternut squash. You may have heard of it before.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
Ingredients:
1 medium sized butternut squash
1-2 tbsp Wegman's Basting Oil
dried cranberries or sliced apple
sliced red onion
salt and pepper
Directions:
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.
Yum!
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