I grew squash in my garden this summer. I planted too many plants (as usual) and ended up swimming in summer squash, cucumbers and acorn squash. I managed to eat or share all the cucumbers, almost did the same with the summer squash (a few ended up in the composter, poor things). Luckily, acorn squash are a little less picky about time, so the last 5 of them have been waiting patiently for me. Then to top it all off, someone gave me an organic butternut squash last week. They've been sitting on my kitchen table, taking up a bunch of room and mocking me, telling me that I'd have to cook them with brown sugar and butter like everyone else does.
But I'm not one to be bossed around by cucurbits, and I have searched high and low for squash recipes that don't taste like pumpkin pie or that Thanksgiving yam stuff with the marshmallows on top. A while back I stuffed an acorn squash with black beans and ground beef and garlic and cumin and chili powder, topped with cheddar cheese. It was good. Too bad I didn't write down what I did.
This week, determined to use that butternut squash, I found a recipe for Garlicky Baked Butternut Squash that sounded worth a try. I didn't have parsley so I substituted basil and rosemary, and had to use half acorn squash, but overall it turned out really good. Note: acorn squash takes longer to cook than butternut, so nuke the acorn a bit first unless you want acorn lumps in a sea of butternut puree.
Best part about the recipe is that Nigel refused to try it. How is that good, you ask? It means that I get leftovers.