Does anyone else have the issue where they buy a butternut squash and then it sits around for um...weeks before you actually consume it?
I sure do. I will get all excited about putting it into my cart at the grocery store and then the poor squash just sits on the counter all lonesome. Maybe if it's lucky there will be a spaghetti squash just sitting there as well.
I don't know why this happens because I really enjoy everything about squash.
I've concluded it's the peeling and slicing process behind getting the butternut squash prepared. Seriously, it's an arm workout...or perhaps I am inept at doing this prep properly.
Either way, every time I do suck it and make squash I am always pleasantly surprised with the results.
This one was another one of those. I usually keep my butternut squash very simple. This time I wanted to expand the horizons of butternut squash.
So what did I add??
Shockingly enough, chili powder and butternut squash make a delightful paring.
You should consider trying it.
Chili Roasted Butternut Squash (4 servings)
1 medium butternut squash
1 tsp of chili powder
1/2 of garlic powder
1 tbsp of coconut oil, melted.
Pre-heat oven to 375.
Toss all ingredients until the squash is evenly coated. Place on a cookie sheet.
Bake for 25-30 minutes.