One of the problems that BF and I run into when attempting to eat healthy is that neither one of us really like vegetables. Our main staples are steamed artichoke (dipped in butter) and corn. (Are those really vegetables?) Occasionally we spice things up with a salad or asparagus. It was my decision to start incorporating more veggies in our meals, mainly because I am the one who does the grocery shopping. I know I’ve had butternut squash before, and liked it, so I bought one. The problem was, I didn’t really know what to do with it. So I hopped on the internet and found this recipe for garlicky butternut squash on allrecipes.com. I adapted it for my own taste.
- 2 T. minced fresh parsley (I used dried)
- 2 T. olive oil (I used a little bit more – more like 3 T.)
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/3 c. parmesan cheese
- 1/3 c. romano cheese
- 3 1/2 lbs butternut squash, peeled and cut into 1 inch cubes (I used one good sized squash)
- In a large bowl combine parsley, oil, garlic, salt and pepper, and cheeses. Toss to coat. (I tossed in a tupperware bowl with a lid.)
- Transfer to an ungreased shallow 2-quart baking dish. Bake uncovered at 400 degrees for 50 to 65 minutes or until squash is just tender.
This recipe was so good, BF and I almost ate the entire pan.
You could probably cut back on the salt in this recipe. I think because I added more cheese than it originally called for it upped the salt quotient. Now if you’re a salt fan (and you guzzle water), that’s fine. If you’re not, or you need to watch your sodium intake, you could probably omit the salt altogether.