That picture makes me want to ask the squash exactly what it did in the oven to make my dish so dirty!

Butternut squash…

It’s not something I’ve ever tried or wanted to try. It’s weird looking and normally when you see it around here, it’s with those funky looking gourds that are used as decoration. But I’m trying to expand my diet, especially in the veggie department.

My local grocery store had regular ol’ yellow squash on sale this week so I went to pick some up. Only they were out! Completely wiped out of both yellow squash and zucchini, which was my back up plan. I turned around and there was a  big, lovely butternut squash.

Maybe it’s just me, but this squash was the biggest pain in the butt. I even broke out my really sharp knife which normally only comes out when I need to threaten an unruly neighbor.

I’m kidding, ya’ll.

But it took me forever to peel the squash and then to cut the squash. Ugh, I was exhausted by the end.

Never again, I said. But then it came out of the oven looking and smell oh so good. Oh my gosh, it was so good. I can’t even believe I was so scared of it! Neither of my boys would eat it but that’s okay because that means I had enough leftover to spread onto a wrap for lunch today!

Roasted Butternut Squash
adapted from Allrecipes

2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

In a large bowl, combine the oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish.Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

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