I yesterday’s post you could read that I bought us a butternut squash last Wednesday.
Now, I’m sure the butternut squash is a very common food in some cultures, but it isn’t in mine. So I hadn’t the slightest idea of what to do with it when I bought it. I just knew that we were going to eat it. So I consulted my friend Mr Google for recipes and he came up with a list as long as my arm. Longer, actually. After reading some of those recipes, I knew what I needed to know. The butternut squash is actually a very versatile little beauty and quite easy to use in both sweet and spicy dishes.
With all that inspiration flowing through my veins, I invented my own dish – which probably has been made by tons of home cooks before me, but who cares?
I proudly present: Oven baked butternut squash with potato wedges.
- 1 butternut squash
- butter or coconut oil
- 12 medium sized potatoes
- minced garlic
- fresh parsley
- salt and pepper to taste
- ½ cup finely grated cheese
- Peel the squash and cut into cubes
- Peel potatoes and cut into wedges
- Pre-cook squash and potatoes for about 5 minutes
- Meanwhile, preheat oven to 200° and grease an oven dish with butter or coconut oil
- Drain squash and potatoes and place them in the oven dish. Add garlic, parsley and salt and pepper.
- Place dish in the oven for about 15 minutes.
- Remove dish from oven and add grated cheese. Place dish back in the oven for five more minutes.
- Serve with mayonnaise.
Please note: This post was written in advance and scheduled to post on April 6. I did not break my promise to myself to have a weekly day of unplugging.