Wednesday, November 13, 2013
Roasted Butternut Squash
Hey everyone. I meant to post this earlier this week, but once again, things have been hectic at our house. Camden came down with croup again and we ended up in the ER with him on Monday. He was having some trouble breathing and it worried this mama bear. They gave him a breathing treatment, some steroids, ran some x-rays (which came back clear), gave us a couple of prescriptions and sent us on his way. He is breathing much better now. He still has the barking cough, and that is still annoying him, but overall, he is doing much better. Z-packs really are awesome, I tell you!
So a couple of years ago, I tried a recipe to make butternut squash fries. Since butternut squash doesn't have any points, it seemed like such a great swap. Well, after getting a great strength workout in for my arms by cutting that sucker up, I baked it up and tried it. Unfortunately, I didn't care for the fries. They weren't crisp at all and just didn't satisfy my hunger for fries. Fast forward to this year. More and more people are talking about how great squash is. When I was at the grocery store a couple of weeks ago, squash was on sale, so I decided to pick up a butternut squash and a spaghetti squash. I googled and pinterested (yes, I make up my own words now!) for recipes and found a couple to use as a guideline, but decided to put my own twist on it. The result was absolutely delicious! I had to buy another one last weekend and roasted it for this week. So, so good. It takes a bit to prep it, but it's definitely worth it! Here is how I made it:
ROASTED BUTTERNUT SQUASH
Servings: Ha! Maybe 2 - 4 depending on if you can stop eating it!
Preheat oven to 375 degrees.
I hope you all try this recipe and enjoy it as much as I do. This is definitely going to be making a regular appearance in my kitchen in the future!
So long for today...