What's one of the most popular fall vegetables? Butternut squash! But, I must admit, I'm not a huge squash fan. My mom invited me and the kids over for a tortellini and pesto dinner and I wanted to find some use for the butternut squash I picked up, but it had to have Italian overtones.
I went searching on AllRecipes.com and came across this fantastic recipe. I used my local butternut squash and local garlic from the Dover Farmer's Market. And for those that aren't squash fans, try this recipe! (And I'm just realizing I forgot to top it with cheese, so I'm sure it's even better with cheese, I will be making this again.)
Garlicky Baked Butternut Squash
INGREDIENTS: 2 tablespoons minced fresh parsley 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes 1/3 cup grated Parmesan cheese
DIRECTIONS: 1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. 2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.