It’s squash season!!


Growing up I never ate squash much, I think it was because my mom would always make squash on the same nights that we were also being served mashed potatoes… If I had to live off of one meal for the rest of my life it would be my dad’s Thanksgiving turkey, mashed potatoes, and gravy. So as you can see the squash was never a top priority as it just took  up room that could be filled with mashed potatoes.

In addition, it was always served with butter and brown sugar, something about the brown sugar turned me off as well. Seeing as I’m all grown up now I went on a whim and bought a butternut squash last week at the grocery store, on sale for $0.99 a lb! I got the biggest of the lot and was determined to do something fantastical with it.

Attack of the butternut squash round 1:
Roasted Maple Squash Bites
– Preheat oven to 400 degrees
– Cut up an appropriate amount of squash into 1 inch cubes, I used the neck of the squash
– In a bowl mix squash, a little bit of evoo, salt, pepper, cinnamon, and a bit of syrup (I only have sugar free, tantalizing I know, in the house so I used that)
– On a foil lined pan cook squash for 40ish minutes, move the squash around at the half way mark, serve and enjoy! No pictures I’m sorry : (

Attack of the butternut squash round 2:
Squash Soup
– For this you will need about 2lbs of squash, 1 celery rib, 1 carrot, 1 large red onion, 6 cups of broth of choice, evoo, and rosemary
– Cut squash in half length wise, spray with cooking spray, bake for 40 minutes cut side down on a foil lined pan @ 400 degrees
– Once the squash is done add chopped celery, carrots, onion, and evoo to a large saucepan and cook for 10 – 15 minutes over medium heat
– When onions are cooked to golden perfection add in the squash, 6 cups of broth, and rosemary, bring to a boil, reduce heat to low, and simmer covered for 40 minutes
– Using an immersion blender, blend to smooth perfection
– Enjoy!
  

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