Foodie Friday Blog Post: Whole 30 Compliant Butternut Squash
This week’s Foodie Friday Blog Post: Whole 30 Compliant Butternut Squash is a quick and easy recipe for a nice side dish (or as a meal if you’re so vegetarianly inclined). I literally took a page out of Simon and Garfunkel’s book again. I also cheated to make this even easier by purchasing the pre-cut and cubed butternut squash at our local grocery store.
2 cups (or one precut package) of butternut squash
1/4 cup of extra virgin olive oil
1 teaspoon of parsely
1 teaspoon of sage
1 teaspoon of rosemary
1 teaspoon of thyme
salt and pepper srinkled on to taste
Toss the squash, olive oil, and seasoning in a bowl, and add to pan. Grill in pan until slightly golden brown (or squash is soft enough to your liking). Serve and enjoy!
ONE THING I LEARNED TODAY:
Butternut squash is pretty versatile as a vegetable. It can be used as soup, it can be cubed up as a vegetable side, or it can be hollowed out and baked and filled with butter and brown sugar (not the healthiest of options). But if you are looking for something quick and delicious to do with your butternut squash, this recipe is amazing. The song I referenced earlier in the blog post is “Scarborough Fair” by Paul Simon and Art Garfunkel. I am not sure why its such a good seasoning combination, but it just works…on a lot of things (chicken, fish, veggies).
I plan to start experimenting more with seasoning on this next Whole 30. We’ll see how that goes. I would love to hear some of your favorite seasoning combinations (especially while on a Whole 30) in the comments section. Feel free to leave any recipe recommendations as well.