A warm soft delicious side dish vegetable!
Well, you might be thinking…really is this even a “recipe”. But part of my goal is to give you ideas for simple easy ways to add more vegetables into your diet. You should be filling 3/4 of your plate vegetables. One of the tricks I have learned is that usually when everyone dishes up their food, they add a little of everything on their plate. So one of the things I do is serve 2 vegetables every meal. You can do a cold vegetable, like a side salad and a warm vegetable. Or just do 2 warm vegetable options.
I love left over squash. It will keep in a tupperware for up to a week in your fridge and it microwaves up beautifully. You can use leftover squash in soups and other dishes as well, to add those extra veggies into your diet.
Baked Butternut Squash
Ingredients
- 1 Butternut Squash
- Butter
- Salt
- Pepper
Instructions
- Cut the butternut squash in half length ways, scrape out all the seeds with a spoon.
- Line a cookie sheet with tin foil. Place butternut squash on the cookie sheet. Place in oven at 350 degrees for 2 hours.
- Poke with a fork to make sure it is very soft and cooked. There will be a layer of skin that forms on the top, just use a fork and scrape that off. Scoop the squash off the bottom skin.
- Add butter, salt, and pepper to taste. Enjoy!
Notes
