Savory Butternut Squash

Savory Butternut Squash

Ingredients:

• 1 medium-sized butternut squash - 2 to 3 pounds

• 3 garlic cloves, minced

• 1 sprig fresh rosemary, chopped

• 2 tbsp olive oil

• 1/4 cup water

1. Cut squash in two, length-wise. Using a spoon, scoop out seeds.

2. In a microwavable safe dish, place squash, cut side down. Pour 1/4 cup water in container. Microwave on high for 12 to 15 minutes. Squash is done when fork easily pierces through skin. Allow squash to cool for 5 minutes.

3. Heat oil in skillet. Saute rosemary and garlic for 1 minute. Remove from heat.

4. Using a sharp knife, remove skin from squash. Dice squash and place into a large bowl.

5. Drizzle rosemary and garlic mix over the squash. Gently toss to coat.

Serves: 6 to 8

Notes&Tips:

• Butternut squash is smooth and delicious tasting and always pleasing to the palate. By far, roasted butternut is my favorite. Whenever I do not have time to roast the squash, I do a quick cook in the microwave.

• My family loves squash served with just butter and cinnamon and a touch of brown sugar. So that is always my go to recipe. When I make butternut squash soup, I play more with the flavors, which is what I did with this recipe to zest it up.

• The garlic and rosemary really added a different layer of flavor to the sweet, succulent squash.

• Cooking the squash softens the skin and makes it easier to remove. However, when I'm roasting the squash in the oven, I like to have it peeled and diced as I like to season it before roasting so all the flavors can meld together.