ROAST-A-NUT SQUASH

Don't hold back, Bust-a-Nut Squash!

Don't hold back, Bust-a-Nut Squash!

Because one BUTTERNUT SQUASH recipe is never enough.  This squash is way too tasty and silky for only one trip around the kitchen.  Say you have a glorious ENTRÉE already planned.  The wine is picked out. The table was set this morning in anticipation for the amazing evening that lies ahead.  But alas, you can’t figure out what to serve with your meal that is classy and delicious.  You, my friends (in John McCain voice), are in luck!  This dish is hands off and can be prepared passively while you bust out your extraordinary closer recipe.  Just be sure to give yourself plenty of time for the squash to roast, and thus fill up your kitchen with sexy smells that make the angels cry.  Glory glory hallelujah on your plate.  I made this dish last night for a beautiful, but squeamish vegetarian.  She complained about the butter and Parmesan ingredients until she took her first bite.  Then she took her second and third bites, and then finally she finished it off, inquiring if I had another.  I did not have another Bust-a-Nut Squash, but we both got what we wanted.  Amen to that!

**My cooking guru, Cookie Lewis and the News, taught me this dish.  Her culinary skills make Emeril look like a pansy!

Total time: approximately 45 minutes
Projected cost: $5
Drinking Buddy: Depends on what you serve with it, but I recommend whiskey, like America’s founding fathers

roasted-butternut-squash-prepIngredients (serves two):
1. 1 tablespoon of olive oil
2. 1 tablespoon of brown sugar
3. 1 tablespoon of butter
4. 3 garlic cloves diced
5. 1 healthy handful of Parmesan
6. 1 butternut squash split and gutted

Step 1
Preheat oven to 400 degrees F.  Spread olive oil on each side of the innards of the butternut squash.  Scatter the garlic and brown sugar evenly throughout and cover each separately with tinfoil.  Roast the squash halves until you can easily pierce the meat with a fork (approx 35 minutes).
roasted-butternut-squash-roast
Step 2
Scoop out the roast butternut squash meat from the shells being sure to leave them in tact.  Mix the squash meat with the butter and Parmesan, using a fork to mash it all together.  Scoop the mixture back into the squash shells and salt and pepper as you like.  Serve one re-stuffed butternut squash shell onto each plate confident that it tastes 100% CARBOLUSCIOUS!

roasted-butternut-squash-mix-stuffroasted-butternut-squash-served-2

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