Grow. Eat. Live.

Grow.  Eat.  Live.
Grow. Eat. Live.


Wednesday, January 21, 2015


Roasted Butternut Squash
This side dish gives off an inviting warmness and a bit of a holiday feel.  It's perfect to eat for the cold weather season.  Butternut squash is a hardy winter squash and can last on your counter (table) for a long time.  The squash is very firm and hard.  It can be a pain and tedious task in cutting into it.  The squash will give your wrist and hands a bit of a work out.  It's worth the hassle!  You will need to use a good knife in cutting into any of the Cucurbita family.
The first time I tasted this combination of ingredients with the butternut squash was when I visited Whole Foods supermarket at the cooked food station.  I tried a sample several samples they were giving out to the customers.  It was really good the dried cranberries balanced the sweetness of the squash.  I wanted more than just a small sample cup.  But, I didn't want to pay $8.99 lb for it- very expensive. 
What did I do?  Well, I looked at their ingredient card they had in front of the butternut squash dish and memorized the ingredients - simple!  If you like something, just read the ingredients and recreate it.  Your taste buds can be your guide as well.
2 Butternut Squashes
Dried Cranberries, Extra Virgin Olive Oil, Nutmeg, Shallots and fresh Sage
*Only six ingredients to make this warmness dish.
  • 2 medium size butternut squashes
  • 2 medium size shallots or 1 large sweet yellow onion or *one of each
  • 2 tablespoons of fresh sage - chopped
  • 1/2 cup of dried cranberries
  • 4 tablespoons of extra virgin olive oil
  • 2 teaspoons of ground nutmeg
Thoroughly wash your squash.  I like to use equal parts of water and vinegar to soak the squashes in for a few minutes.  Then wash off and remove the skin.  Split the squashes in half lengthwise and remove the seeds.  Cut into medium chunks (same sizes).  Remove the outer skin off your onions and wash them.  Cut the onions in large chunks.  Wash your fresh sage and chop up 2 tablespoons.  Combine all ingredients together - the nutmeg, cranberries, olive oil, onions, sage, and squash.  Place the squash in a casserole or baking sheet.
Ready to be roasted!

Place in the oven at 400 F for about 40 minutes until tender and lightly browned (depending on your oven).  Toss the squash halfway through roasting.

Roasting away!

  Ready to be served.

Eat time!

Enjoy the foods that loves you...




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