Roasted Butternut Squash

A few weeks ago I flew down to Miami to help my mom after having minor surgery. I stayed busy preparing breakfast, lunch and dinner for the two of us and showing off some of my favorite recipes. Since she wasn't going to be able to cook for herself for about a week I got to work using up the fruits and  vegetables she had around the house so they wouldn't go bad. One of those was butternut squash. Here's how I prepared it for her, which happens to be my favorite way.

prepped and ready for the oven. the hot flashes jar? that's where she keeps her sugar  :o)

Roasted Butternut Squash

1 medium sized butternut squash
1/2 red onion, chopped into quarter inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper (I like lots of pepper)
1/4 cup chopped pistachios
Shredded parmesan cheese


Preheat oven to 400º. Prepare a large cookie sheet with a light coating of non-stick cooking spray.

Peel, seed, and chop the butternut squash into 1/2 inch pieces. In a large bowl combine squash, red onion, olive oil, salt and pepper. Use your hands if you like, it's faster.

Bake in oven for 15-20 minutes. Place cooked squash in a serving bowl and add pistachios. Toss to combine. Serve with shredded parmesan cheese if desired.

nicely roasted. little crispy bits and crunchy pistachios, yum!