My friend Jack is a fabulous grower! So, every year I look forward to him callin’ me and sayin’, Hey, Bobbi Jo. I’ve got some fresh butternut squash, if you want to stop by.” Now, the first time he called and asked me I thought, “What’s the big deal? I can just pick me up some squash at the market. Yeah, until I ate some of Jack’s fresh butternut squash! I don’t know what that man does to them butternut squash of his. I mean, really, does he give them some special fertilizer? Does he sing to them? Does he tell them bedtime stories? ‘Cause, honey, them squash that he grows are the sweetest, creamiest and most delicious things I ever laid on my tongue! When you get something that fresh and tasty, all it needs is a little salt, pepper and butter. And, dadgum, they give such a beautiful color to your plate, you almost hate to eat ’em… now, I did say, “almost.”
Roasted Butternut Squash
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Traditional
Serves: 4
PREP TIME
5 mins
COOK TIME
40 mins
TOTAL TIME
45 mins
INGREDIENTS
2 butternut squash
Olive oil
Kosher Salt
Freshly ground pepper
INSTRUCTIONS
Preheat your oven to 350º.
Get out one of your big knives and cut each butternut squash in half.
Then, get a big spoon and scoop out the seeds and throw them away.
Now, rub the beautiful orange inside of the squash with some olive oil and sprinkle on some kosher salt and some freshly ground black pepper.
Place the squashes face down on a baking sheet and bake at 350° for 30-40 minutes, or until tender.
Take em’ out and scoop out the beautifully roasted butternut squash onto a plate and slap on some butter and serve it up.
NOTES
I’ve got one word…YUM! Also, for the picture we turned the squash face up to show just how beautiful they look!
Comments