Baked Butternut Squash

Okay, so I made the butternut squash for dinner last night, and it was amazingly good and super easy. I liked that it wasn't a soup or puree—that's pretty much the only way I've eaten butternut squash up to now. And it was sweet, even though I didn't add any kind of sweetener. Even though most people would probably consider this a side, this was our main last night along with a salad.

Scoob's only complaint was that we didn't have a sourdough bread to go with it. My only complaint is that I only had one squash to cook. No leftovers for lunch tomorrow. I'll definitely be getting more squash.

Baked Butternut Squash

Cooking time: 50 minutes
Prep time: 10 minutes

Ingredients

1 Tbsp. dried parsley (or 2 Tbsps. fresh, chopped)

2 Tbsp. olive oil

2 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

½ tsp. cayenne pepper

1 butternut squash, peeled and cut into 1" pieces

⅓ cup grated Parmesan cheese

Directions

1. Preheat oven to 400° and combine first six ingredients in a bowl and let sit while prepping the squash.
2. Add the squash and cheese, and toss to coat.
3. Transfer to an ungreased, shallow 2-quart baking dish and bake, uncovered, for 50 minutes, or until squash is tender.

I've got a head of cauliflower in the fridge waiting to be roasted, but I seriously need to make this again. Soon.