Planning our menu for a mid-week dinner, I had decided on a pork tenderloin and broccoli, but I needed one more dish to complete our meal. Although some sort of potato or rice dish would work, I was looking for something lighter. I also wanted to make a dish that would add some color to our plates.
Lacking inspiration, I decided to peruse the produce department of our grocery store. Spying the squash section, I chose a butternut squash for our dinner. I love butternut squash but tend to use it most in fall and winter. As we hadn’t eaten it in a few months, I was eager for this dinner.
Typically, my husband and I make butternut squash with a hint of sweetness. My husband adds a little honey to sweeten his squash, while I use some brown sugar and cinnamon for extra flavor. For this dinner, I wanted to try something new. Rather than adding sweetness to the squash while it was cooking, I would try adding some savory flavor.
This recipe was really simple and had a wonderful bite from the garlic. Topped with a drizzle of honey, there was a delicious balance of tastes. For an alternate topping, shaved parmesan also makes an excellent finish to this dish.
- 2-1/2 lb. butternut squash
- 1 Tb. olive oil
- 2 – 3 cloves garlic, minced
- honey or Parmesan cheese
- Preheat oven to 400. Peel butternut squash, and remove seeds.
- Cut squash into bite-sized cubes, and place in a large bowl. Add olive oil and garlic, and toss.
- Pour squash into a baking dish that has a cover. Bake for 30 minutes, uncovered.
- Remove dish from oven, and toss squash. Cover dish, and bake for an additional 30 minutes.
- Serve, topped with a drizzle of honey or a few shavings of Parmesan, if desired.