Roasted Butternut Squash

This is a simple and easy recipe to make.  Cut a butternut squash in half and remove the seeds.  Remove the skin from the outside of the squash.  Cut the squash into about 1/2 inch cubes.  When completed, place into a bowl and add in 1 tbsp olive oil and 1 tbsp hot sauce per cup of squash.  Add salt and black pepper to taste and combine to coat the squash.

Place the squash onto a baking sheet and place into a preheated oven at about 350 degrees.  Bake for about 25 minutes or until the squash is tender.  Enjoy!

Butternut Squash Spaghetti

I saw this dish made by Mario Batali recently.  It seemed like a nice variation to a dish which would provide a vegetarian dish which is something we are trying to include in the weekly menu planning at home.  The dish is very simple and was fairly easy to make.  Give it a try for something different.

Ingredients:

1 lb Butternut Squash cubed about 1/4 inch
1 lb spaghetti
2 tbsp olive oil
1/2 red onion diced
4 cloves garlic finely chopped
1/2 cup curly parsley chopped

Add the olive oil into a saute pan over a medium heat.  Begin to boil your spaghetti.  Add the onions and garlic to the olive oil until tender.  Increase the heat to medium high and add the squash.  Stir often for about 5 minutes.  Add the parsley and drained spaghetti.  Stir until combined.  Add additional olive oil if needed.  Serve.