Friday, October 5, 2012

Roasted Butternut Squash (Fat Free!)

Obviously, I've been going nuts posting about my dinner last night. I'm aware that I come across as crazy, but whatever. The food was delicious and it was incredibly easy to prepare, so it'd be selfish of me to keep all of this goodness to myself. If you know me, you know that I'm not a huge fan of sharing. I'm trying to work on that, and I feel that providing y'all with my recipes is a good start. Although, based on my audience feed, I have a feeling that most of my followers are Adsense "watchdogs". What the heck, friends? I'd like to know who my "real" followers are, so do me a favor and subscribe to what I pour my heart into. It doesn't cost you anything, so really, you have no excuse to hide your identity. Unless you're a stalker.
So anyway, I'd like to take a moment to chat about the recipe here. It's for roasted butternut squash, which really couldn't be easier. It's also great timing because it's in season! Whoo hoo! I actually just saw it at the farmers' market for $2 per pound. Ha ha. I'd like to support local farmers, but it's hard when I saw the same veggie on sale for 39 cents per pound the other day. Oh great, I've just invited a barrage of hate mail for that comment. 
The picture makes it look ugly.
Blame it in my ancient telephone.

The ingredients other than squash are really only for color, so they're not all that necessary. Therefore, if you don't have any of the extra stuff, don't worry about it. You're good in my book.

1 butternut squash
1 tbsp
dash of salt
dash of cinnamon
1ish cup of water

1. Cut your squash in half, lengthwise. Cut each half in half.
2. Arrange your squash quarters in a deep baking dish. I used a stoneware baking dish that I got for my birthday. I love it!
3. Pour your water around the squash.
4. Mix cinnamon and brown sugar together, then sprinkle over the vegetable. I actually didn't do that, but I wish I had.
5. Shake a bit o' salt over it all.
6. You have two choices here. You can either bake for an hour and a half at 350' or you can bake it for less time at 400'. Whatever path you choose is fine by me. Just be sure to test the squash via the ever sophisticated method of fork puncture. Generally, I let my squash kick it old school in the oven after I turn it off. Maybe you'd like to copy me?
7. Slice it and throw it down. Yes, you can eat the skin.

Yes, this is a repeat photo, but I thought you might like to take a gander at the squash portion of the vegetable dish.

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