Fun with Jane & Dick

It’s been a while since I did a recipe post.  Sorry, they take a while to write so it’s hard to find the time. But, the other day I made some Crispy Flounder, Baked Butternut Squash and Potato Crusted Basmati Persian Rice for my family. I was going to put the entire recipes for all of them onto one post but thought it was too long so I’m going to break them up into separate posts. So click on the hyperlinks for my other posts if you want the recipes for those.

WHAT YOU’LL NEED

1 Large Butternut Squash

1 Medium Sweet Onion

Garlic (optional)

Salt  & Pepper

Olive Oil

BAKED BUTTERNUT SQUASH

We were at the grocery store the other day and I saw this beautiful  butternut squash. It’s not something I eat often and I hadn’t had any in a while so it was calling my name. The plan was to make creamy Butternut Squash soup but after I started baking it in the over first, it turned out so yummy I decided to just use it as a side dish.

1. Preheat your oven to 450F and Peel the Squash.

I use my old school, machete-like peeler that I got while I was in Vietnam. You remember the one that gave me that cut?

Use whatever you have but the skin on this squash is quite thick and tough so you’ll need something sharp and sturdy!

Mine, although rustic-looking, works magnificently. You just gotta be careful not to lop off your finger.

2. Cut the squash into smaller sections.

Sometimes I just can’t help myself.

Get yo’ mind outta the gutter!

LOL.

3. Scoop out the seeds if the lower, rounder area.

4. Dice it up!

Looks like cheddar huh?

(Make sure to oil the pan well first.)

5. Dice up an onion and sprinkle on top.

Add a little salt & pepper too.

6. I also put a few cloves of garlic, unpeeled in one corner.

Oven-roasted garlic is super yummy and makes the squash smell soooo goooood.

7. Cook it in the oven until it starts to gets slightly golden brown.

You’ll have to occasionally check on it and flip the cubes of squash around so that they’ll cook evenly.

With the garlic aroma and the caramelized onion, the squash almost had a texture and sweetness similar to sweet potatoes.

So I was supposed to put this in a blender so I could purree it for my soup but it was so yummy like this that I decided to just eat it as is. Dick and the girls loved it.

-Jane, Butternut Squash Fan.

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baked butternut squash, butternut squash recipe with pictures