Butternut Squash: More Fall Vegetable Fun
I had a butternut squash and some goat cheese and knew something yummy could come from this. Google magic happened. I adjusted the recipe to suit my fancy from here.
Preheat oven to 400 degrees, toss cubed squash with olive oil. Use a big baking dish/casserole container. I didn't grease my dish b/c I tossed the cubes with olive oil in the baking dish. Sprinkle with salt/pepper/sugar/nutmeg. Mix around. Add fresh rosemary if you're so inclined. Bake for 20-30 min, until almost tender. Then sprinkle on goat cheese and stick back in the oven for appx 15 more minutes.
I've eaten it for a few days for supper with a side of mixed greens, and it's yummy. Reminds me of sweet potatoes. Did anyone read about the goat cheese lady in the NY Times today? I think I've found my calling...
- 1 butternut squash, peeled, seeded and cubed (This took much longer than I expected and was quite a workout. Also, knives bought from WestLaw points are worthless. Luckily I had a decent one from Santa.).
- 2 T olive oil
- 2 T brown sugar
- 1/8 T ground nutmeg (I grated my own)
- Salt and pepper
- 3-4 oz goat cheese (the recipe called for 8 oz but I am not sure I even used 3 oz)
Preheat oven to 400 degrees, toss cubed squash with olive oil. Use a big baking dish/casserole container. I didn't grease my dish b/c I tossed the cubes with olive oil in the baking dish. Sprinkle with salt/pepper/sugar/nutmeg. Mix around. Add fresh rosemary if you're so inclined. Bake for 20-30 min, until almost tender. Then sprinkle on goat cheese and stick back in the oven for appx 15 more minutes.
I've eaten it for a few days for supper with a side of mixed greens, and it's yummy. Reminds me of sweet potatoes. Did anyone read about the goat cheese lady in the NY Times today? I think I've found my calling...
posted by mg at 8:21 PM
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