Squash Time.

It’s that time of year where squash and root vegetables are taking over the dinner table.

Last week I made a butternut squash bisque with sautéed mushrooms. It was so spicy it warded away any potential cold or flu.

A few days ago, we had our family over and what was suppose to just be a dinner turned into a dinner party in my mind. We had a pork loin roast, mashed potatoes, salad, and roasted butternut squash with green beans.


Butternut squash is so interesting because (A) you can make it taste different depending on the ingredients and (B) I can trick my youngest brother-in-law into liking it. Okay, maybe “trick” is the wrong word. More like guilt him into eating it. Because he loves me. And my food. I once got this kid to eat rice when he was three. Sure, it took two hours, but he ate it!

My recipe for Roasted Butternut Squash and Green Beans is simple:
1 Butternut Squash, peeled, seeds removed, cut into cubes
1 bag of Green Beans
Avocado Oil
1/2 tsp. Marjorim
1/2 tsp. Rosemary
1/2 tsp. Thyme
3 Cloves of Garlic


1.) Pre-Heat the oven at 400 degrees. (Since our oven is so old, I preheat it, walk away, get caught up in a project, and head back–multitasking, right?)
2.) Peel, seed, and cut the butternut squash into cubes.
3.) Mix the oil with herbs, salt, pepper, and Garlic. Put the cubed butternut squash on a baking sheet and drizzle the oil mixture generously, reserving some for later.
4.) Cook for 30 minutes.
5.) Take the squash out of the oven, turn over cubes, and top it with green beans and pour the rest of the oil mixture on top.
6.) Cook for another 15-20 minutes checking to make sure the squash is fork tender.

BAM! So easy. So good.


1 Comment

  1. Although the summer squash will be missed, the winter squash are less work. I mean, they are done already. The squash just last for months, so do not need to be canned, unless one just wants to save some for next spring.

    Liked by 1 person

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