My aunt was visiting last week, but this time there was no freak snows storms or Hurricanes.
Nope, just some lovely fall weather and a savory butternut squash dish.
I was shocked when I placed the half a squash on the kitchen island and my aunt asked if I was going to put butter and brown sugar on it.
I said “No way, I am going to cube it and toss it with some oil and herbs.”
She said “I have never had it like that, only sweet. ”
I was shocked to hear this since she is 75 years old. Life hasn’t been lived if one hasn’t eaten a savory butternut squash recipe.
Needless to say, she is hooked.
olive or grapeseed oil
favorite savory herbs (I used oregano, rosemary and thyme), finely chopped
salt & ground black pepper
1. Preheat oven to 400 degrees Fahrenheit. Chop the squash into 1/2-3/4 inch small chunks and toss into a bowl.
2. Drizzle the oil over the squash and toss well. Sprinkle the herbs, salt and pepper over the squash and toss well.
3. Place the squash onto a baking sheet lined with parchment, if you want easy clean up, and bake for 20-30 minutes depending on the size of the squash.
p.s. If you noticed my new cutlery in the photo, it is courtesy of my friend and cookbook co-author, Lydia of The Perfect Pantry