A few nights ago I had a massive craving for Thanksgiving. Turkey Day is one of my favorite holidays– I love the family, the food, and the proximity to my birthday! :) Instead of roasting a giant bird, I took a cheaper route: butternut squash.
Pre-heat the oven to 400• and cut the squash in half (hotdog length). Scoop out the innards with a spoon. It’s like mini-Halloween with a deformed pumpkin. That you can/want to eat.
Slice 1 Tbsp of salted butter and drop it into the squash bowl along with 1/4 of a chopped onion. We also used basil, oregano, sea salt, and (fresh) rosemary leaves to season the squash. Embrace the spice parade.
Fill a casserole dish with an inch of water and place the squash inside. If you’re a smarty, use foil to cover the dish. If you’re currently operating in a foil-free environment, be warned: the squash takes 4 EVA. (That was cool, right?) The squash needed about 70 minutes without the foil, though with the tin foil you should plan for 60 minutes.
If the tines of a fork can slide into the squash with ease (kind of like testing a cake), you’re all set.