A couple weekends ago, we had a simple version of Thanksgiving dinner. We didn’t make stuffing or gravy, but we did roast a whole turkey. We also made homemade cranberry sauce, mulled cider, and two veggie dishes. With all four kids here for dinner, it was my hope that one of the two would appeal to each of them.
The two veggies I made were brussel sprouts and butternut squash. Typically, all of the kids like brussel sprouts, and half of the kids like squash. At our house, everyone receives a “no thank you” serving of every dish, but you can have more of any that you like. Three out of four of the kids opted for “no thank yous” of the squash.
Dinner was vibrant and enjoyable with everyone sharing stories about their week, school, and more. However, as dinner progressed I noticed that the squash seemed to be more popular than the sprouts. Although I don’t know why sprouts have fallen out of favor with some of our kids, I was pleased to see that they’ve grown to appreciate squash.
I am quite certain that the garlic and parmesan made the dish a winner with our crew. All of them like parmesan cheese, and as it was the topping on this dish, its flavor was fairly prominent. Plus, the garlic roasted while in the oven and gave the dish a wonderful, mellow flavor.
The next time we give the kids a choice on “no thank you” servings for this squash, I would think that there will be more requests for a full serving.
- 1 3-pound butternut squash, peeled and cubed
- 1-1/2 Tb. olive oil
- 3 cloves garlic, minced
- salt & pepper
- 1/2 cup grated parmesan cheese
- Preheat oven to 400. Place squash, oil, and garlic in a 13×9 baking pan. Toss to combine.
- Season with salt and pepper, and toss again. Top with 1/4 cup of cheese.
- Place in oven and bake for 30 minutes. Check to make sure top isn’t browning too quickly.
- If it is, cover with foil for remaining cooking time.
- Bake for an addition 20-30 minutes, or until squash is fork tender. Top with remaining cheese.