I have to admit something, the wife and I may have a new obsession…actually, it’s more her than me, but I still share it.
That obsession is butternut squash.
Yeah, I know, it sounds weird…but go with me on this. It’s delicious. One day, the wife decided she wanted to make one. She cut it up, threw on some seasoning, tossed it in the oven and a little while later we had this amazing, roasted, healthy side dish. It’s really, really good.
The only bad thing about it, though, is that it’s really hard to slice. Squash has a very thick outer skin, which makes it tough to get through. However, the reward of delicious, roasted squash is well worth it.
The reason I say this is because that’s what we had for dinner, along with turkey burgers. It’s a good meal. It may not seem like it, but this roasted squash is a great replacement for fries. Seriously…don’t shake your head…try it, you’ll like it.
November 20th, 2009 at 7:13 pm
I’ve been playing with acorn squash recipes too. Butternut is the best though!
Peeling and cutting is definitely a chore. For the three people who read this…if you want a faster way to cut your butternut squash I may have some advice. Turn the squash on the side and cut it into round disks starting from the fat end working up towards the smaller side. It is easier to cut the skin off of these round pieces than it is to stand the squash upright and run the knife down the side. Just throw out the seeds and gunk. From there I cut it up into fries. I would post a video demo but Brett probably won’t let me.
Once you cut your squash up toss it with some extra virgin olive oil, kosher salt, rosemary and then roast it for 40 minutes at 400…YUMMMM!!