Photo from Inspired Taste. Check out their recipe. It will blow your mind and my recipe out of the water.
I mustered the energy to brave the grocery store after work. You would think I would thoroughly enjoy skipping down each aisle, but I have to be honest, I don't. It's not because I hate cooking. It's because I can never decide what to get. If you know me, then you know that I am the most indecisive human to breathe in the state of North Carolina. I am scared of the cereal aisle because I know it will take a solid 30 minutes to put a box of crunchy sugar in my cart. Of course that would be the healthy version of crunchy sugar cereal.
Well, tonight was going to be different. I knew exactly what I wanted, -spaghetti squash. I had plans for that veggie: spaghetti squash tossed with steamed broccoli, pickled beets, and fresh garlic with a drizzle of maple balsamic. Sounds delicious, right? I pulled my precious spaghetti squash out of the bag (it was on sale) and proudly shared my purchase with my roommate. She quickly deflated my little bubble of happiness and said, "Taylor, honey that is not spaghetti squash that’s butternut squash." This was not an exciting realization as I watched her roll in laughter. I am so happy to provide my roommates with a little laugh at my expense, well maybe a lot of laughter.
After I let out a few expletives like darn, crap, and frazzle (Southern girls don't curse, right?), I decided to do the only thing you can do when life hands you a butternut squash, I cooked it. After an hour of peeling and cutting that beast, I slung some ingredients together to make the sweetest honey butternut squash this side of the block. The grueling process was as follows:
- Heat your oven to 400 degrees
- Peel, cut, and hack said butternut squash into cubes (may take an hour with a dull knife)
- Put the cubes into a large bowl
- Drizzle olive oil onto the cubes (You can choose your amount. I never measure. whoops)
- Drizzle honey onto the cubes (Again, I didn't measure. I have a good eye.)
- Sprinkle salt, pepper, and rosemary and mix everything together so your ingredients coat the cubes
- Scatter the cubes onto a cookie pan and bake for 30-40 minutes
I do have a small disclaimer. Do not put aluminum foil onto the cookie pan to save cleaning time (not saying I did that) because the honey will make the aluminum foil stick to the pan. You will spend 30 minutes trying to scrape the foil off.
What are some of your favorite butternut squash recipes? I challenge you to create a unique recipe with your eyes closed.