I discovered a butternut squash recipe in Woman’s Day magazine a few years ago. Here is a direct link to the original. I’ve changed it a little bit as you will see below. The picture was so mouth watering, I had to try it even though I had never purchased a squash before and wasn’t even sure how it would taste. You can buy butternut squash at your local Aldi store. They typically run anywhere between $0.59 and $0.99 each which is such a bargain because most other grocery stores sell them by the pound!
The first couple times I prepared this recipe, I struggled with cutting the squash. It was such a pain but through trial and error, I’ve conquered the squash and don’t dread slicing into one. Also, I have changed the recipe slightly because I do not add thyme to the squash and I used minced garlic instead of cloves.
1. Wash and dry your squash.
2. Use a peeler. I use my potato peeler, to cut away the outer peel just like you would a potato.
3. Take a knife, like a santoku, and cut off each end and discard.
4. Use the knife again to cut across the middle and then cut each half in middle.
5. The fatter end of the squash houses the seeds so once they are revealed, you need to scoop them out with a spoon.
6. Continue cutting down each piece until you have small cubes, easy for cooking.
The following recipe requires half a squash so you’ll have enough to make this twice!
1/2 Butternut Squash
2 Tbsp of Olive Oil
2 tsp of Minced Garlic
Heat olive oil in frying pan.
On medium heat, place squash in pan and then add pepper and kosher salt.
Mix and place lid on pan, stirring occasionally for about 8 minutes or until squash becomes softened.
Remove lid and add garlic. Stir occasionally until squash achieves crisp, brown edges.
Eat as a side or place on top of noodles. Butternut squash is so versatile, the possibilities are endless.