Tasty and easy butternut squash recipe

The cold weather signals a time when winter squash are in abundance. Butternut, acorn, and pumpkins – are all great fiber-rich squash to enjoy when the winter rolls around. One of my favorite ways to make butternut squash also is the easiest.

Smashed Butternut Squash

I like to use this as a bed for grilled chicken or salmon. It is great warm, room temperature or even cold. If you have leftovers, warm slightly and top with an over medium egg.

1 large butternut squash

salt and pepper to taste

2 teaspoons olive oil

Instructions:

1. Cut the squash lengthwise and scoop out the seeds.
2. Place cut side up on a baking sheet.
3. Lightly salt and pepper the squash.
4. Place 1-teaspoon olive oil in the hollow of each squash half.
5. Bake on 375 until very, very soft. The skin will begin to break down.
6. Remove from the oven and let cool for 5 minutes.
7. Using a spoon, remove the meat from the skin and place in a large bowl. Make sure to not loose the juice that pools in the hollow during cooking.
8. Mash slightly with a fork.
9. Adjust seasoning as needed.

Don’t miss another great blog: Subscribe Now