Saturday, November 23, 2013

Butternut Squash Goodness

If you are looking for a holiday dish to bring for Thanksgiving dinner, especially if you are out to impress, then I have the recipe for you!

I am thankful this is my go to dish to make, if I decide to cook because I am usually the person that signs up for chips or drinks. Ok, before you start thinking it, I can cook. I can be an awesome cook. It's just not my thing. But this recipe is delicious!!

So here we go...

BUTTERNUT SQUASH WITH PECANS


INGREDIENTS
cubed butternut squash (your decision on the size you need)
olive oil; about a tablespoon, more if you think it needs it.
sea salt
chopped pecans
big enough bowl to mix in
greased baking dish

Preheat oven to 350 degrees

I cheat when I make this dish. I buy the pre-peeled, pre-cubed butternut squash. You can do it yourself. I don't think bad of you either way and unless someone is in the kitchen with you, they will never know!

DIRECTIONS
In a bowl put your cubed butternut squash. Drizzle a little olive oil and stir. We want to coat the squash a little. You can add a little more oil if you think it needs it.

Add sea salt. I have a slight hand with salt. I rarely cook with it, but this just needs a little sea salt. If you like salt, you can add more. Stir it all up so the oiled squash can get the salt attached to it.

Add chopped pecans. I love pecans so I go a little heavier on this. I start with maybe a couple of hand fulls. If it needs more, I'll through in some more. But I will add some to the top of the squash before I bake it. Stir.

Transfer it all to a greased baking dish. Add extra pecans to the top of the squash. Place in the oven and bake at 350 for about 20-25 minutes or until tender.

Place in a pretty serving dish and accept the oohhs and aahhs that will be coming your way! You got this! Now go out and make me proud!



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