I have different ways of coming up with recipes. Sometimes I get inspired by a meal out, or an ingredient on sale at my grocery store, or another blogger's post. This time, I had a butternut squash that was sitting on my kitchen counter for at least 3 weeks and a bunch of leftover ingredients from freelancing for Robyn Webb.
Plus, I now have two adorable mini turquoise Le Creuset pots! That's how Butternut Squash Bake came around.
1 butternut squash
1 small sweet potato, peeled, boiled (or you can also roast it)
5 garlic cloves, roasted
3 jalapeno peppers, roasted, seeds removed, chopped finely
1/3 cup grated Parmesan cheese
2 tablespoons half & half
salt & pepper
more cheese for topping
1. Preheat the oven to 400. Cut the squash into 4 pieces, scoop out the seeds. Drizzle the inside of the squash with olive oil and season with salt and pepper. Bake for about an hour.
2. Cut off the top of the garlic bulb, drizzle with a bit of oil and wrap in aluminum foil. Also bake for about an hour.
3. Wash the jalapeno peppers, bake for about an hour.
4. Mash all ingredients together other than jalapeno peppers. Add finely chopped jalapeno peppers.
5. Add the mixture into greased mini Le Creuset pots (or bake in one dish). Top with a bit more of Parmesan cheese. Bake for 20 minutes.
This is a perfect good-carb side full of fiber and vitamin A. You can actually eat it both cold or hot.
If eating cold, feel free to add fresh herbs and chopped tomatoes.
What have you all been cooking this weekend?