Andy hates going to the grocery store with me. He typically just gives me his list of usual items- G2, Special K Breakfast Bars, water, Nesquick chocolate milk, and eggs- and off I go. Sometimes he varies it up and wants the Planters Heart Healthy nut mix. What can I say, he's a creature of habit. One Sunday I convinced him to go to the grocery store with me, which took much coercion. I drug his moping self to Kroger (I didn't even make him go to Wal-Mart, he should be thankful!) where we started in the fruit/veggie department.
I told him a few things to grab- bananas, Cutie clementines, and a butternut squash. Now, I'll admit, I asked him to get the squash because I didn't know what a butternut squash looked like. He didn't either, but he pointed the the squash section. I picked up "1 squash" as my recipe below called for, but it lacked the "large" component. Or was it large? I didn't know... I hadn't seen a picture of one, so I wasn't really sure which type of squash was which. We threw it in the basket and moved on to the drink aisle.
|I should've had this image at the grocery store!|
I don't remember ever having squash before- remember, I didn't each vegetables as a child, but this was awesomely delicious. It was light enough for a side, but hefty enough to be filling. It was nutty and fresh, and all kinds of yum. We made it again when I made Parmesan Crusted Chicken, and it really seems to be a side that pairs well with anything.
Roasted Butternut Squash
Servings: 4; Weight Watchers PointsPlus Value: 2
- 1 large butternut squash, peeled, seeded and diced to 1-inch *Read how to prepare a butternut squash here.
- Pam Olive oil spray
- 1 tbsp chopped thyme (I usually use ground thyme)
- 2 tsp salt
- 1 tsp ground black pepper
- Coat a rimmed baking sheet with olive oil spray
- Lightly coat squash in olive oil spray
- Roast until tender, turning once during cooking